Easy Greek 7-Layer Appetizer Dip
This Mediterranean dip can be made 2-3 hours ahead of time and refrigerated until ready to use.
Servings: 8 people
Ingredients
Whipped Feta:
- 6 oz. feta crumbles
- 5.3 oz. container non-fat plain Greek yogurt
- 1 garlic clove
- 1 Tbs olive oil
- pinch of salt and pepper
Remainder of dip:
- 8 oz. plain hummus (can use flavored if you like)
- 2 large Roma tomatoes chopped, seeds and juices discarded
- 1 English cucumber, chopped
- ½ cup Kalamata olives, chopped in quarters
- ½ cup artichokes hearts, chopped
- ¼ cup finely chopped red onion
Optional:
- coarse ground black pepper
- 2 Tbs crumbled feta
Instructions
Whipped feta dip:
- In a food processor, combine feta crumbles, non-fat yogurt, garlic, olive oil, and salt and pepper and pulse until well-combined. The dip should be light and fluffy, approximately 1 minute. Set aside.
Assembly of dip:
- On a plate (I used a 5" x 12" rectangle plate), spread the hummus in an even layer across the bottom of the plate.
- Next, gently spread the whipped feta on top of the hummus. Optional: lightly sprinkle coarse ground black pepper on top of the whipped feta.
- Evenly distribute your chopped tomatoes on top of the whipped feta, followed by cucumber, red onions, and Kalamata olives. If desired, top with additional feta cheese crumbles.
- Serve with your favorite gluten free crackers or pita chips.