MEDITERRANEAN

SEVEN LAYER DIP

Here's a Mediterranean spin on that Mexican version of the seven layer dip served with tortillas. It's just as tasty, but much lighter. Be sure to use a garlic hummus with only about 3 grams fat per 2-tablespoon serving.

• 1 cup garlic-flavored hummus

•  ½ cup fat-free plain yogurt

•  ¼ teaspoon ground cumin

•  ½ teaspoon finely chopped fresh mint

• 1 1/3 cups seeded and finely chopped cucumbers

• 1 1/3 cups seeded and finely chopped tomatoes

• 2 teaspoons finely chopped fresh parsley

• 1 teaspoon fresh lemon juice

• 1 teaspoon minced fresh garlic

• Pinch salt

•  ¼ cup finely chopped red onion

• 3 ounces reduced-fat feta cheese, crumbled

• 2 tablespoons chopped Kalamata olives (about 8 olives)

• 6 (about 6 ½-inch-diameter) whole-wheat pita circles, lightly toasted and cut into wedges

Spoon hummus into a 6-cup glass bowl, spreading evenly with a spatula to make one layer. Mix yogurt with cumin and mint in a small bowl; pour evenly over hummus and smooth with the back of a spoon to form a second layer. Sprinkle evenly with cucumbers. Mix tomatoes, parsley, lemon juice, garlic and salt in a medium bowl. Sprinkle tomato mixture over cucumbers, followed by red onion, feta and olives.

Cover with plastic wrap and refrigerate 1 to 6 hours. Serve with pita triangles for dipping. Makes 18 servings.

Per 1/3 pita circle with 3 tablespoons dip: 97 calories (28 percent from fat), 3 g fat, 5 g protein, 15 g carbohydrate, 270 mg sodium.