Greek Layered Dip

Greek Layered Dip

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

(makes 4 servings)

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)
1. Assemble dip starting with the hummus and stacking each ingredient on top of the last. Eat with the pita chips.
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)
  • 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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