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A healthy Greek version of Mexican 7 layer dip made with hummus, Greek yogurt, cucumbers, tomato, and feta. Serve with pita chips for an appetizer or snack.
Ingredients
1 container hummus — (10 ounces) your favorite flavor (I used roasted garlic)
1/2 cup plain non-fat Greek yogurt
1 tomato, — diced
1/2 cup seeded cucumber, — diced
1/3 cup crumbled feta cheese
1/4 cup pitted Kalamata olives — chopped
2 tablespoons finely chopped fresh parsley
Pita chips, — carrots, broccoli, sliced bell peppers, or crackers, for serving
Instructions
Spread the hummus in a smooth layer in the bottom of an 8x8-inch square baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer.
Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired.
Recipe Notes
Greek Layer Dip will last in the refrigerator for up to 2 days.
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