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See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Greek Layered Dip

This tasty Mediterranean dip will change your philosophy on snacking. We kept the best parts of this appetizer and used simple changes to make it a wiser choice.

It’s no myth: creamy Greek Layered Dip can be better for you and still taste great. We added fresh cucumber slices, substituted fat-free Greek yogurt for cream cheese, and used toasted whole wheat pita bread instead of pita chips. The result: 70% less fat, 83% less saturated fat, 70% more vitamin C, and even more authentic flavor.

Purchased pita chips > Homemade whole wheat pita chips plus veggies
8 oz cream cheese > 6 oz fat-free Greek plain yogurt
1/4 teaspoon salt > no salt
Added chopped cucumber
1 cup crumbled feta cheese > 1/2 cup crumbled feta cheese
1 tablespoon olive oil >1 teaspoon olive oil

Nutritional Highlights

Calories

220 (before)

100 (after)

Total Fat

15 g (before)

4 1/2 g (after)

Saturated Fat

6 g (before)

1 g (after)

Cholesterol

30 mg (before)

5 mg (after)

Sodium

520 mg (before)

270 mg (after)

Vitamin C (%DV)

6 % (before)

20 % (after)

Prep Time:20 min

Start to Finish:20 min

makes:12 servings (1/4 cup dip, 2 chips and 4 veggies each)

2 whole wheat pita (pocket) breads (6 inch)
Cooking spray
1 container (7 or 8 oz) plain hummus
1 container (6 oz) fat-free Greek plain yogurt
1 tablespoon chopped fresh parsley
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
1 medium plum (Roma) tomato, seeded, chopped
1/3 cup pitted kalamata olives, quartered
1/3 cup finely chopped seeded cucumber
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped green onions (4 medium)
1 teaspoon olive oil
1/2 medium cucumber, sliced
1 medium green or red bell pepper, cut into strips

1 Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
2 Bake 8 to 10 minutes or until golden brown and crisp; cool.
3 Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.

1 Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).

2 Bake 8 to 10 minutes or until golden brown and crisp; cool.

3 Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.

Nutritional Information

1/4 cup dip, 2 chips and 4 veggies: Calories 100 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 270mg; Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 3g); Protein 4g % Daily Value Vitamin A 4%; Vitamin C 20%; Calcium 6%; Iron 4% Exchanges 1/2 Starch, 1/2 Skim Milk, 0 High-Fat Meat, 1/2 Fat Carbohydrate Choices 1