Mediterranean Layered Veggie Dip

June 01, 2009 By: Megabeth Category: Snacks/Appetizers Print This Post Print This Post

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I learned the hard way that this is not a make ahead dish. More specifically, by making this dip the night before it was going to be consumed meant that while in the refrigerator the tomatoes and greek yogurt exuded a lot of liquid. As a result, this dip ended up being a little juicy albeit it was still delicious. However, if you are going to just make and serve it, it’s actually pretty durn good.

Mediterranean Layered Veggie Dip
From Healthy and Green Living

1 1/2 cups Greek yogurt (I used fat-free)
2 tablespoons fresh snipped chives
1 cup hummus
1 cucumber, peeled, seeded, and chopped
3 plum tomatoes, seeded and chopped
1/4 cup oil-cured or Greek-style olives, sliced
4 ounces feta cheese, crumbled
1/4 cup green onions, white and green parts, chopped
Fresh or dried oregano, for garnish

Mix the yogurt and chives together and spread in a 10-inch glass pie-plate.

Mediterranean Layered Veggie Dip

Spread the hummus evenly over the yogurt.

Mediterranean Layered Veggie Dip

Sprinkle with cucumber…

Mediterranean Layered Veggie Dip

then with tomatoes…

Mediterranean Layered Veggie Dip

olives…

Mediterranean Layered Veggie Dip

feta…

Mediterranean Layered Veggie Dip

and green onions.

Mediterranean Layered Veggie Dip

Sprinkle top with oregano. Serve with pita chips. May also be used in wraps or pita pockets as a sandwich, or served with grilled eggplant.

Mediterranean Layered Veggie Dip

Serves 4 to 6.

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