Friday, March 30, 2012

7-Layer Greek Dip

This recipe is adapted from Our Best Bites. It's one of my family's favorite hot-weather meals. It looks like a lot of ingredients, but it's really easy and pretty fast. Plus, it can be made ahead and stored in the fridge for a while.

1 6-oz. container of Greek yogurt (I like Chobani's non fat)
1 tsp dill weed or Greek seasoning (go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp lemon juice
1 1/2 c. hummus (I don't actually measure this, I just put in however much looks good)
1 c. diced cucumbers
1 c.  diced tomatoes
1/2 c. chopped (or sliced) Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley (I don't think I've ever added this, but whatever. add it if you love parsley)

combine yogurt, seasoning, garlic, and lemon juice, mix well. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. Create layers by sprinkling the cucumbers, tomatoes, olives, onions, feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours (althought we usually just eat it immediately and it's still great).

We like to eat it with torn flat bread, or even spread on top of a flat bread, like a pizza. But you can also eat it with pita chips, fresh veggies, or chips.

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