Tracey Harrelson

By foodiva

Ingredients

• 2 c. plain Greek yogurt, divided
• 4 tsp. extra virgin olive oil, divided
• 1/4 c. very finely chopped seeded cucumber
• 1 About 1 c. peeled & seeded coarsely chopped cucumber
• 3 T. chopped fresh dill
• 1 garlic clove, finely minced
• 1 1/2 c. (6.5 oz. jar) kalamata olives, coarsely chopped
• 1 1/2 c. (12 oz. container) hummus (or make your own if you have a favorite recipe)
• 1 (15 oz.) can artichoke hearts, well drained and coarsely chopped
• 5 oz. package feta cheese crumbles
• Juice of 1/2 of a lemon
• 1 large tomato, coarsely chopped
• Salt & pepper
• Read more at http://www.thekitchenismyplayground.com/2012/09/7-layer-greek-dip.html#SxwrMbP2Q7VWbCeM.99

Details

Servings 1
Adapted from thekitchenismyplayground.com

Preparation

Step 1

1 1/2 c. (12 oz. container) hummus (or make your own if you have a favorite recipe)

Directions

1. Grab a pretty good-sized glass bowl (this makes quite a bit of dip) ... and get started layering in the ingredients. Layer #1 - Tzatziki: Use paper towels to pat dry the 1/4 up very finely chopped cucumber*. In a small mixing bowl, combine 1 1/2 cups plain Greek yogurt, 2 teaspoons olive oil, the 1/4 cup very finely chopped cucumber, chopped fresh dill, minced garlic, and a pinch of salt and pepper. Spoon into the glass bowl, spreading evenly along the bottom of the bowl.

6. Layer #6 - Creamy Feta: In a small mixing bowl, combine feta crumbles, remaining 1/2 cup Greek yogurt, remaining 2 teaspoons olive oil, lemon juice, and a pinch of pepper. Spread evenly over the cucumber layer.

7. Layer #7 - Tomatoes: While chopping tomatoes, remove some of the large 'clumps' of seeds. Use paper towels to pat chopped tomatoes dry, and then place tomatoes on top of the creamy feta layer. Sprinkle with a bit of salt and pepper. Chill for about an hour to let the flavors meld.

- Due to the possibility of 'wateriness,' I usual make this the day I'm serving it, not the day (or couple of days) before.

Little Susie Home Maker

Thanks to Comfy in the Kitchen for leading me over here. Can't wait to make this. I'm much more a savory kind of gal and my mouth is watering just thinking about this dip.

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