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.
Spread the hummus evenly over the yogurt.
Sprinkle with cucumber…
then with tomatoes…
and green onions.
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.
Serves 4 to 6.