I saw a funny meme awhile ago that said, “Do the chips and salsa end or do I just die or what?” It made me laugh, because I LOVE chips and salsa or any kind of dip. It’s hard for me to pass up a recipe for a new kind of dip to try.
This recipe is kind of a twist on the classic Mexican 7 layer dip. I love Greek or Mediterranean flavors. This dip is also extremely flexible – use the parts you like, leave off parts you don’t. Mix it up. This can also be made in smaller portions for a quick healthy lunch with crackers/pita chips, or made onto a bagel for a yummy vegetarian sandwich!
Layered Greek Dip (Serves about 8)
1 cup hummus
¾ cup plain nonfat greek yogurt (about 1 small container)
1 cup chopped spinach or lettuce
1 cup chopped tomatoes
1 cup chopped cucumber
½ cup chopped kalamata olives
2 T. crumbled feta cheese
1. Spread hummus on serving plate. Carefully spread yogurt on top. Sprinkle remaining toppings in successive layers on top.
2. Chill or serve immediately. Serve with pita chips, crackers, or tortilla chips.
Protein: 5 g
Fat: 7 g
Saturated fat: 1 g
Cholesterol: 3 mg
Carbohydrates: 7 g
Fiber: 2 g
Sodium: 231 mg
Recipe notes: I usually only put olives on half when I’m making this for a crowd, since they are kind of a divisive ingredient. If you have flavored hummus or tzatziki sauce, definitely use those in place of the regular hummus and yogurt.
Source: adapted from Mel’s Kitchen Cafe