Mediterranean Dip with Pita Chips

6 pita breads(6 in), halved
1 3/4 tsp. garlic powder, divided
12 oz. cream cheese, softened
1 C(8 0z.) plain yogurt
1 tsp. dried oregano
3/4 tsp. ground coriander
1/4 tsp. pepper
1 large tomato, seeded and chopped
5 pepperoncinis, sliced
1/2 C pitted Greek olives, sliced
1 medium cucumber, seeded and diced
1/3 C crumbled feta cheese
2 T minced fresh parsley

Cut each pita half into six wedges; place on ungreased baking sheet. Spritz both sides of wedges with cooking spray and sprinkle with 1 tsp of garlic powder. Bake at 350 degrees for 5-6 minutes on each side or until golden brown. Cool on wire racks.

Meanwhile, in a small mixing bowl, beat cream cheese, yogurt, oregano, coriander, and remaining garlic powder. Spread into a 9-in. pie plate. Top with tomato, pepperoncinis, olives, cucumber, feta cheese and parsley. Serve with pita chips.

Notes:
This was a huge success and everyone loved it. I forgot to put the feta on it, but didn't realize it till a couple of days later.