Greek Layer Dip

Ingredients

• One 16-ounce package pita
• 4 tablespoons unsalted butter, melted
• 1 teaspoon sumac
• Kosher salt and freshly cracked black pepper
• 1 cup sweet picante peppers, such as Peppadews, chopped
• 1 cup pitted kalamata olives, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 teaspoons dried oregano
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 3 cups Baba Ghanoush, recipe follows
• 3 cups Tzatziki, recipe follows
• 15 cherry tomatoes, halved
• 1 cup crumbled feta
• 1/2 cup fresh parsley, chopped
• 1/2 teaspoon sumac
• 1 large eggplant (about 1 pound)
• 1/4 cup mayonnaise
• 1/4 cup crumbled feta
• 2 cloves garlic, chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 cups plain yogurt, strained overnight in the refrigerator in a colander over a bowl (straining optional)
• 1 1/2 cups grated cucumber
• 3 tablespoons minced fresh dill
• 3 tablespoons minced fresh mint
• 2 tablespoons lemon juice
• Kosher salt

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