Seven-Layer Vegetarian Greek Dip
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 259
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 25
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 13
- Cholesterol
- 23
- Sodium
- 595
- Total: 1 hr 40 min
- Prep: 30 min
- Inactive: 1 hr 10 min
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.
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