Seven-Layer Vegetarian Greek Dip
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
35
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 medium
Cucumber (peeled and seeded)2 cups
Greek Yogurt (2-percent)2 tbsps
Virgin Olive Oil (extra)1 large
Garlic (clove, finely grated)1 tsp
Mint (dried)1 tsp
Lemon Zest2 cups
Hummus (prepared)Directions:
1
Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes
2
Squeeze out any remaining liquid
3
Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl
4
Toss together the parsley, olives, lemon zest and scallions in a small bowl
5
Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry
6
Repeat with the peppers
7
Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl
8
Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture
9
Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving)
10
Serve with pita chips
11
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