Mix all the ingredients (except for the green onions) for the dip and put in a greased baking dish and bake in 325° oven until hot and bubbly. Serve with toasted pita chips.
For the pita chips, I cut and separated into small triangle shapes. I melted 1/2 stick butter and mixed with 1/2-1 tsp. of lemon pepper and then brushed this on pita and baked in 300° oven until crisp.
I also served some toasted baguettes with my dip because I kind of burned some of my pita chips. I think a cracker like Trisket would be good with this spread.