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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Get out the tortilla chips or pita triangles, it's the Greek version of a Mexican layer dip! Plus, no need to turn on the oven. The cook time listed is time to chill before serving. Ingredients:
2/3 cup plain yogurt |
1 (19 ounce) can chickpeas, drained and rinced |
2 garlic cloves, peeled |
1 teaspoon oregano |
1/8 teaspoon black pepper |
5 kalamata olives, pits removed and diced |
1/2 green pepper, diced |
1 tomato, diced |
1/4 cup feta cheese, crumbled |
Directions:
1. Place the yogurt, chickpeas and garlic in the bowl of a food processor or blender and process until completely smooth and creamy.
2. Spread the mixture in a large flat circle on a dinner plate or serving dish.
3. Sprinkle the tomatoes and green pepper evenly over the top of the mixture.
4. Sprinkle with black pepper and oregano and top with the feta cheese and olives.
5. Refrigerate for 30 minutes to allow the flavors to mingle.
6. Serve with plenty of tortilla chips, toasted pita triangles or crackers.
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