Greek Dipping Cup

Greek Dipping Cup
18 g
Protein
445
Calories
51 g
Carbs
23 g
Total Fat
2 oz
EQ WGR Grain
2 oz
Meat / Meat Alternative
½ cup
Vegetable

Prep Time

50 min

Ingredients

16 Each

  • 16 pita pockets, WGR, 2 ounces eq
  • 1 cup cucumber, grated
  • 2 cups yogurt, Greek, plain, low-fat
  • 2 tablespoons white vinegar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dill, dried
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 pounds hummus, original
  • 1 pound and 9 ounces tomatoes, cherry, halved
  • 5.3 ounces lettuce, romaine, shredded
  • 1 pound cheese, feta, crumbled
  • 1 cup olives, black, canned, drained

64 Each

  • 64 pita pockets, WGR, 2 ounces eq
  • 1 quart cucumber, grated
  • 2 quarts yogurt, Greek, plain, low-fat
  • 1/2 cup white vinegar
  • 2 teaspoons black pepper
  • 2 teaspoons dill, dried
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 8 pounds hummus, original
  • 6 pounds and 1 gallon tomatoes, cherry, halved
  • 1 gallon lettuce, romaine, shredded
  • 4 pounds cheese, feta, crumbled
  • 1 quart olives, black, canned, drained

Nutrition Facts

per serving

Calories: 445
Protein: 18 g
Carbohydrate: 51 g
Dietary Fiber: 9 g
Total Fat: 23 g
Saturated Fat: 5 g
Cholesterol: 28 mg
Sodium: 911 mg

Instructions

Critical Control Point (CCP): No bare-hand contact with ready-to-eat food.

  1. Place grated cucumber in a colander or perforated pan. Using gloved hands or a potato masher, press the cucumber to remove excess liquid.
  2. Place cucumber, Greek yogurt, white vinegar, black pepper, dried dill, garlic powder and salt in a bowl or container. Stir until well combined. For best results, prepare one day in advance.

  3. Layer ingredients in a 9-ounce cup in the following order:

    • Hummus (#16 disher)
    • Tomato halves (#16 disher)
    • Tzatziki (#30 disher)
    • Lettuce (#16 disher)
    • Feta (#16 disher)
    • 1 tablespoon olives

    CCP: Hold and serve at 41° F or below.

  4. Cut pita pockets in half and then in half again to create quarters. Place four pita triangles into a paper pastry bag and into a warmer 10 minutes prior to service.
    CCP: No bare-hand contact with ready-to-eat food.
  5. Serve Greek Dipping Cup with warm pita bread.

Tips

  • See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
  • One serving provides 2 ounces eq WGR grain, 2 ounces meat/meat alternative, 1/4 cup red/orange vegetable, 1/8 cup dark green vegetable and 1/8 cup other vegetable.
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