How To Make Greek Seven Layer Dip
Enjoy a delightful combination of flavors with this seven layer dip. It’s made with a hummus base topped with Mediterranean vegetables and feta.
Serves:
Ingredients
- 15½ozgarbanzo beans,1 can, drained and ¼ cup liquid from can reserved
- 2½tbsptahini
- 2tbspfresh lemon juice
- 2small garlic cloves,minced
- ½tspcumin
- ½tspsalt,or to taste
- 2tbspolive oil
- 1⅓cupsthick plain Greek yogurt,such as Fage
- 1½tbspfresh parsley,finely chopped
- 1tbspfresh dill,minced
- 1cupEnglish cucumber,diced
- 1cupgrape tomatoes,or Roma tomatoes, diced, drain off excess liquid after cutting
- ⅓cupblack olives,or Kalamata olives, sliced
- ½cupfeta cheese,crumbled
- 3tbspred onion,chopped, rinsed and drained
Instructions
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Add drained garbanzo beans to a food processor along with tahini, lemon juice, 1 clove of garlic, cumin, and salt.
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Pulse for about 1 minute then with the food processor running slowly pour olive oil and 2 tablespoons of the liquid from the garbanzo into the food processor. Hummus should be somewhat thick, but add more of the liquid as needed 1 tablespoon at a time.
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Spread hummus into an even layer in an 11×7-inch or 8 x8-inch baking dish.
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In a medium mixing bowl stir together Greek yogurt with parsley, dill, and remaining garlic.
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Dollop mixture over hummus layer in the dish and spread into an even layer. Top with cucumbers, tomatoes, olives, feta, and onions.
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Serve with pita chips (serve immediately after sprinkling veggies over top for best results). Store in refrigerator.
Nutrition
- Calories: 464.19kcal
- Fat: 19.28g
- Saturated Fat: 5.64g
- Monounsaturated Fat: 6.77g
- Polyunsaturated Fat: 4.13g
- Carbohydrates: 53.49g
- Fiber: 10.36g
- Sugar: 11.91g
- Protein: 23.12g
- Cholesterol: 19.64mg
- Sodium: 421.08mg
- Calcium: 191.03mg
- Potassium: 679.37mg
- Iron: 4.41mg
- Vitamin A: 37.09µg
- Vitamin C: 11.40mg
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