Greek Salad Hummus Dip

Featuring our Perfectly Crafted Flatbreads

Yields 4 Servings

Ingredients:

• 1 package Nature’s Own Snack Flats™

• 2 tablespoons extra-virgin olive oil, divided

• 1 tablespoon sesame seeds

• ¼ of a small red onion, thinly sliced root to tip

• 1/3 pint cherry tomatoes (3/4 cup), cut into quarters

• 1 Persian cucumber, diced

• ¼ cup pitted kalamata olives, sliced in half

• 2 oz feta cheese, diced

• 2 tablespoons chopped flat-leaf parsley

• 1 tablespoon chopped oregano

• 2 tablespoons red wine vinegar

• Kosher salt and black pepper

• 1 10-oz container hummus

• 1 container (5.3 oz) plain Greek yogurt

Directions:

1. Heat oven to 350ºF. Line a baking sheet with foil and place Nature’s Own Snack Flats™ on top. Brush Snack Flats™ with 1 tablespoon olive oil and sprinkle with the sesame seeds. Bake until hot and just turning golden, 7 to 8 minutes. Remove from oven and set aside.

2. Meanwhile, in a bowl toss together the red onion, cherry tomatoes, cucumber, kalamata olives, feta cheese, and half the parsley and oregano. In another small bowl whisk together the red wine vinegar, and the remaining 1 tablespoon olive oil. Season dressing with salt and pepper and drizzle over the salad.

3. Spread hummus on a serving platter or plate. Gently spread yogurt on top, leaving about a 1-inch border of hummus. Top dip with Greek salad and garnish with remaining herbs and extra olive oil. Serve with warm Snack Flats™.