Greek Layered Dip


Greek Layered Dip

This is a variation on a similar recipe I recently saw.

(makes 4 servings)

Ingredients:
1 1/2 cups hummus
1 cup tzatziki (a cucumber sauce see below)
1 cup tomato (diced and mixed with 1 tablesoon lemon juice and 1/2 teaspoon oregano)
1/2 cup cucumber (cut into small pieces)
1/4 cup red onions (diced)
1/4 cup feta (crumbled)
1/4 cup kalamata olives (pitted and coarsely chopped)
1 handful mint (chopped) if you do not have this you can substitute a parsely, but it is not nearly as good, just OK
4 whole wheat pitas (cut into triangles and toasted until just crispy)
Directions:
1. Assemble dip starting with the hummus and stacking each ingredient on top of the last. Eat with the pita chips.
Tzatziki
Ingredients
1 8 ounce container Greek yogurt
1 cucumber
1 tablespooon olive oil
1/4 lemon juiced and zest
1-2 cloves garlic, minced
1-2 teaspoons chopped fresh dill, you can use dried but use only 1 teaspoon
5 mint leaves, chopped fine (fresh is best)
Directions
  • Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce.
  • In a food processor or blender, combine all ingredients. Process until well-combined.
  • Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, over night is suggested.
  • It is very important to use a thick Greek yogurt or you will have a runny mess!
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