May 21, 2012

My Big Fat Greek Layered Dip

So, you know how everyone has a layered Mexican dip they like to serve and bring to parties? I like them as much as the next gal but sometimes I want to jump a little outside the box so I decided to to try the same concept with Greek ingredients.

What's so awesome about the Mexican layered dips are the contrasts in texture and flavor and this Greek version mirrors so many of them... the hummus replaces the smooth body of the beans, the tzatziki replaces the creaminess of the sour cream, the feta replaces the tang of the salsa, and the fresh vegetables still get to do their thing.

You can totally add or omit whichever Greek-inspired ingredients you like.

And then it'll be Your Big Fat Greek Layered Dip :o)

Opa, y'all.


My Big Fat Greek Layered Dip
1 10-oz. container of hummus
1 12-oz. jar artichokes, very well drained and chopped
1 1/2 cups tzatziki*
1 14-oz. jar seeded black or kalamata olives, very well drained and quartered
1/2 English cucumber, chopped
1 5-oz. container feta cheese, crumbled
2 roma tomatoes, seeded and diced
Pita wedges or crisps

Using a small trifle dish or large glass pie plate, layer all ingredients in order listed (starting with hummus on the bottom and ending with tomatoes on the top).  Drain the artichokes and olives as much as you can as they hold on to a lot of liquid which may weep out into the dip the longer it's stored before serving. 

Refrigerate until ready to serve. Serve with pita crisps or fresh pita cut into wedges.

*You can buy tzatziki in most high-end grocery stores. If you can’t find it there, stop by your favorite Greek restaurant or diner and ask to buy some. If none of that works out for you, make your own like I did…

Tzatziki
1 cup plain Greek yogurt
1 tablespoon fresh or 3/4 teaspoon dried dill
2-3 cloves garlic, minced
1/4 teaspoon salt
1/2 cup seeded cucumber, minced
Drizzle of olive oil

Combine all ingredients and mix well. Refrigerate until ready to serve.

PRINTABLE RECIPE


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