Grab a plate, scoop and then eat. 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.
To start, place two 14-ounce cans artichokes, coarsely chopped, in a piece of cheesecloth or in a strainer and squeeze dry. (You'll want to repeat this process with the roasted red bell peppers.) Spread the artichokes on the bottom of a medium, 3-quart, clear-glass trifle bowl.
2nd Layer: Cucumber-Yogurt Mixture
To make this mixture, shred 1 medium cucumber, peeled and seeded, with 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 2 cups 2-percent Greek yogurt, 2 tablespoons extra virgin olive oil, 1 large clove garlic, finely grated, and 1/2 teaspoon dried mint in a medium bowl.
3rd Layer: Roasted Red Bell Peppers
Add 2 cups chopped, jarred roasted red bell peppers (about 14 ounces), strained and squeezed dry.
4th Layer: Crushed Pita Chips
Add 2 cups crushed pita chips.
5th Layer: Hummus
Spread 2 cups prepared hummus evenly on top of the crushed pita chips.
6th Layer: Crumbled Feta
Crumble 1 cup feta (about 8 ounces) on top of the hummus.
7th Layer: Olive-Herb Mixture
To make the olive-herb mixture, toss together 2 cups fresh parsley leaves, chopped, 1/2 cup chopped, pitted kalamata olives, 1 teaspoon lemon zest and 4 scallions, chopped, in a small bowl. Add this mixture on top, cover the dip and refrigerate until chilled, at least 1 hour and up to overnight (if refrigerating overnight, don't top with the olive-herb mixture until you're ready to eat). Serve with pita chips and enjoy!
