Six-Layer Mediterranean Dip
Ingredients
- 8 ounces prepared hummus ⓘ
- 1 1/4 cups plain yogurt, divided ⓘ
- 1/2 teaspoon cumin ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon lemons or 1 teaspoon lime juice ⓘ
- 1 cup seeded and chopped tomato ⓘ
- 1 ripe avocado, seeded and chopped ⓘ
- 1/2 cup peeled and chopped cucumber ⓘ
- salt & fresh ground pepper, to taste ⓘ
Instructions
- First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" (I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like).
- Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish.
- Combine remaining strained yogurt and cumin and spread over the hummus layer.
- Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.
- Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.
- Add a layer of feta, then finish it all off with olives.
- Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.).
Nutrition & Diet Analysis (per serving)
372
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).