Big Game 7-Layer Dip

By ldelmas

Ingredients

• First Layer:
• 2 (15-oz) cans chickpeas, drained and rinsed
• 1/4 cup lemon juice
• 1/4 cup olive oil, plus 2 Tbsp
• 1 tsp minced garlic
• 1/8 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• Second Layer:
• 1 cup plain Greek yogurt
• 12 oz low-fat cream cheese, room temperature
• 2 Tbsp lemon juice
• 1 tsp minced garlic
• 3/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Additional Layers:
• 1-1/2 cups cucumber, small dice
• 3/4 cup Kalamata olives, chopped
• 1/2 cup crumbled feta
• 1 cup plum tomato, seeded and small dice
• 1/4 cup red onion, small dice
• Salt and pepper for seasoning
• Fried oregano (garnish)
• Pita chips for (for serving)

Details

Servings 8
Adapted from qvc.com

Preparation

Step 1

To make the first layer, add chickpeas, lemon juice, olive oil, garlic, cayenne pepper, salt, and black pepper to the bowl of a food processor. Process until smooth, scraping the sides once or twice. Spread the mixture into the bottom of a 9″ deep-dish pie plate.


To make the second layer, start by cleaning the bowl and blade of the food processor. Put in the yogurt, cream cheese, lemon juice, garlic, oregano, salt, and pepper. Process until smooth, scraping the sides once or twice. Spread the mixture on top of the first layer.


To assemble the additional layers, sprinkle on cucumbers, followed by olives, feta, tomatoes, and red onion. Season with salt and pepper and garnish with a sprinkle of oregano.


Cover and refrigerate for 3 hours or up to 6. Serve with pita chips.