While super tasty, the 7 layer dip has been done, and done, and done…….or has it?
How about a new flare to an old classic……Greek Seven Layer Dip.
The Mediterranean diet has been linked to lower rates of cancer, obesity, Alzheimer’s disease, and—most recently—heart disease. So, why not incorporate it into your lifestyle?
I really like baked pita chips. I usually buy them …….thank you Stacy’s. They make the best store bought pita chips and they come in a bunch of flavors. But I actually made my own this time……..Stacy’s has nothing to worry about…..lol. My chips were great…..but not the same.
Pita screams Greek………hummus screams pick me, pick me and so it began. I have always bought hummus, never tried it at home…..can you say easy……it took virtually no time in my nifty new food processor.
If you want a look at truly authentic hummus check out The Hummus Blog . I did not follow their advise about not using canned beans, I will try following it on my next go round. But, my recipe is still very good…….yes I am shameless!!
Greek yogurt needed to play into the equation…..a little red onion for an extra zip, I couldn’t just dollop plain old greek yogurt on top. Speaking of zip, I did add about 1/4 teaspoon of red pepper flakes to the hummus…..you know our house….spice.
Then its veggie time. I’m still on the mini cucumber kick, so I did not seed mine, but if you use regular cucumbers, be sure you seed them. I also used multi colored cherry tomatoes……cause they were cute and made the dish look pretty.
A little bit of olives, feel free to adjust the amount of olives. Tim and I like olives, but not in a huge abundance. Low fat feta, again just to your taste…..we used more!
A little sprinkle of chopped parsley for freshness and beauty and ta da…….Greek 7 Layer Dip.
If you want to bake your own pitas preheat your oven to 400* cut the pitas into 8 wedges, spray with nonstick cooking spray and bake about 12-15 minutes. Allow to cool and serve with……you guessed it Greek 7 Layer Dip.
- 1 recipe hummus (you can use store bought)
- ½ cup plain non-fat Greek yogurt
- 2 tablespoons red onion, diced
- 1 tomato, diced
- ½ cup diced and diced cucumber
- ⅓ cup crumbled low fat feta cheese
- ¼ cup pitted Kalamata olives, chopped
- 2 tablespoons finely chopped fresh parsley
- Baked Pita Chips for dipping
- Spread the hummus in a smooth layer in the bottom of a decorative dish, a clear dish is nice to show all the layers. Mix red onion and yogurt to gather in a small bowl. Spread the yogurt mixture over the hummus mixture.
- Top with tomato, cucumber, feta, and olives. Sprinkle with fresh parsley. Refrigerate until ready to serve. When ready to serve use baked pita chips for dipping.
- Greek Layer Dip will last in the refrigerator for up to 2 days.
- 1 can chickpeas, drained
- 2 tablespoons tahini ( if you can’t find it the recipe is still delicious)
- 1 clove garlic, rough chop
- Juice of one lemon
- 1-2 tablespoons olive oil
- ¼ cup water
- ½ teaspoon salt, adjust to taste
- Place chickpeas in a blender or food processor with tahini, lemon juice garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding more water one tablespoon at a time if the mixture is not moving smoothly.
- Serve with your choice of dippers.