Thursday, September 27, 2012

Greek Layer Dip

I've been seeing different versions of this dip flitting around the internet since the Super Bowl, and when I was trying to decide which dip to serve with some freshly made pita chips we got at the farmer's market, I decided that a "Greek" layer dip would be perfect.

The layers are a cooling tzatziki sauce, chopped cucumbers and red onion, hummus, kalamata olives, creamy feta spread, crumbled feta, and tomatoes; a lot of different flavors that somehow complement one another perfectly. If there is any layer you don't like, you can replace it with something else, like roasted red peppers or marinated artichoke hearts - it's hard to go wrong here!

2 cups Greek Yogurt
3 small Persian cucumbers, or one large seedless cucumber
2 cloves garlic
1/4 cup fresh dill, chopped
2 fresh mint leaves, minced
1/2 tsp cumin
1/2 tsp coriander
1 lemon
3/4 cup hummus
1 cup feta cheese, separated
2 T olive oil
1/4 cup chopped red onion
2 seeded chopped tomatoes
1/3 cup pitted kalamata olives, chopped

1. For the first layer, make a tzatziki sauce. Combine 1 cup Greek yogurt, 1 peeled cucumber, finely chopped, 2 cloves garlic, minced, 1/4 cup fresh chopped dill, mint, 1/2 tsp cumin, 1/2 tsp coriander, the juice from half a lemon, and salt to taste. Mix well, and spread layer at the bottom of a bowl.

2. For the next layer, chop the remaining cucumber and mix with 1/4 cup chopped red onion. Spread over the tzatziki sauce.

3. Spread the hummus as evenly as possible over the cucumber/onion layer.

4. Spread the chopped olives over the hummus.

5. Make the creamy feta layer. Combine 1 cup Greek yogurt, 3/4 cups of feta cheese, and 2 T olive oil. Mix thoroughly until almost mostly smooth. Spread over olives.

6. Sprinkle remaining 1/4 cup feta over the creamy feta. Make the last layer of chopped tomatoes, then garnish with dill.


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