Mediterranean Eight-Layered Dip

Prepare Hummus and Tapenade; set aside along with remaining chopped roasted red sweet peppers (about 3/4 cup).

In a medium bowl, combine tomatoes, cucumber, parsley, mint, lemon juice, salt and black pepper; set aside. Wrap pita rounds in foil and heat in a 350° oven for 15 minutes or until warm.

To assemble dip, spread Hummus on a 12-inch serving platter; arrange spinach atop Hummus layer, leaving a 1-inch border of Hummus. Spoon Tapenade over the spinach, leaving a 1-inch border of spinach.

Drain excess liquid from tomato mixture; discard liquid. Spoon tomato mixture over Tapenade layer, leaving a 1-inch border of Tapenade. Sprinkle feta over tomato mixture. Top with reserved 3/4 cup chopped roasted red sweet peppers, green onions and olives.

To serve, cut warm pita rounds into wedges. Serve with the dip. Makes 12 to 14 appetizer servings.