Layered Greek Dip
Ingredients
- 1 container 6 oz Greek lemon or plain yogurt
- ¼ cup crumbled feta cheese 1 oz
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon salt
- 1 cup plain hummus from 7-oz container
- 3 medium plum Roma tomatoes, seeded, chopped (½ cup)
- ½ cup finely chopped seeded cucumber
- ½ cup pitted kalamata olives coarsely chopped
- 2 tablespoons chopped green onions 2 medium
- Pita chips if desired
Instructions
- In small bowl, mix yogurt, cheese, parsley, lemon juice and salt.
- Into each of 8 (2- to 3-oz) glasses or jars, layer 2 tablespoons hummus, 1 heaping tablespoon yogurt mixture, 1 tablespoon tomato, 1 tablespoon chopped cucumber, 1 tablespoon olives and slightly less than 1 teaspoon green onions.
- Serve with pita chips, sliced cucumbers and bell peppers.
Notes / Tips / Wine Advice:
Make-Ahead Magic You can prep this recipe ahead to make it a breeze to put together. Mix the ingredients in Step 1; cover and refrigerate up to 24 hours in advance of serving. Everything but the tomatoes can be chopped and refrigerated in small bags or containers up to 24 hours ahead as well. When ready to serve, chop the tomatoes and layer the dip as directed.
Festive Touch These individual dips are perfect for a buffet—no worries about double dipping! But you can also do a platter presentation if you like: Spread the hummus on a serving platter, and spoon the yogurt mixture over the hummus. Arrange the toppings in rows over the yogurt mixture.
