Six-Layer Mediterranean Dip |
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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Remember the layered taco dip everybody loves? Well, here's a Mediterranean version for you. Very, very tasty. Prep time includes chilling. This dip took a bit of work. Ingredients:
8 ounces prepared hummus |
1 1/4 cups plain yogurt, divided |
1/2 teaspoon cumin |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
1 teaspoon lemons or 1 teaspoon lime juice |
1 cup seeded and chopped tomato |
1 ripe avocado, seeded and chopped |
1/2 cup peeled and chopped cucumber |
salt & fresh ground pepper, to taste |
4 -6 ounces crumbled feta cheese |
2 tablespoons minced kalamata olives |
Directions:
1. First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker yogurt cheese (I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like).
2. Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish.
3. Combine remaining strained yogurt and cumin and spread over the hummus layer.
4. Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.
5. Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.
6. Add a layer of feta, then finish it all off with olives.
7. Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.).
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