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Greek Layered Dip Recipe

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This recipe for Greek Layered Dip is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 ounce container of hummus (I used roasted garlic)
1/2 cup plain non-fat Greek yogurt
1 tomato, diced
1/2 cup diced, seeded cucumber
1/3 cup crumbled feta cheese
1/4 cup pitted Kalamata olives, chopped
2 tablespoons finely chopped fresh parsley
Pita chips, for serving
Directions:
Directions:
Spread the hummus in a smooth layer in the bottom of an 8x8-inch square baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer. Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired. This will last in the refrigerator for up to 2 days. Serves 6 to 8.
Personal Notes:
Personal Notes:
This is a healthier version of the Mexican 7-layer dip. It's actually quite good!

 

 

 

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