Seven-Layer Vegetarian Greek Dip

Grab a plate, scoop and then dip. Squeezing out the vegetables before you assemble this dip removes any extra moisture, so your layers stay[ in place. Make the day before and refrigerate to save time on game day.]

Total Time:
1 hr 40 min
Prep:
30 min
Inactive:
1 hr 10 min

Yield:
10 to 12 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 medium cucumber, peeled and seeded
  • Kosher salt
  • 2 cups 2-percent Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 large clove garlic, finely grated
  • 1/2 teaspoon dried mint or oregano
  • 2 cups fresh parsley leaves, chopped (about 1 large bunch)
  • 1/2 cup chopped, pitted kalamata olives
  • 1 teaspoon lemon zest
  • 4 scallions, chopped
  • Two 14-ounce cans artichoke hearts, drained, coarsely chopped
  • 2 cups chopped jarred roasted red bell peppers (about 14 ounces)
  • 2 cups crushed pita chips, plus more for serving
  • 2 cups prepared hummus
  • 1 cup crumbled feta (about 8 ounces)
Directions

Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl

Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers.

Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. 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.

Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips.

Copyright 2013 Television Food Network, G.P. All rights reserved

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