I don’t know about you but I’m tired of Mexican dip and wanted to develop a new dip recipe that would be cold and colorful for summer. The majority of the ingredients in this recipe are already prepared so all you have to do is layer them. I included a recipe for tzatziki sauce in case you can’t find it premade at your grocery store.
Greek Dip– 15-20 appetizer servings
Two 17 ounce containers roasted red pepper hummus
11 to 16 ounces tzatziki sauce, store bought or see recipe below
6 ounces marinated artichoke hearts, drained, tough pieces removed, chopped
4 ounces sun dried tomatoes, drained, 1/4 inch dice
3 green onions, white and green part sliced
1 large cucumber, seeded, 1/4 inch dice
4 ounces sliced, drained, kalamata olives
4 ounces crumbled feta cheese
Spread hummus in a 3 inch deep platter or 9 X 13 inch baking dish. Spread tzatziki sauce on top. Alternate remaining ingredients on top of tzatziki sauce in any manner you wish. Serve with pita crackers.
1 english cucumber peeled, grated, and squeezed dry with paper towels
1/2 teaspoon kosher salt
2 cups greek yogurt
1 clove minced garlic
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons fresh chopped dill
1/4 teaspoon freshly ground pepper
Peel and grate english cucumber (english cucumbers are seedless). Sprinkle with kosher salt and let sit for 10 minutes. Squeeze grated cucumber dry with paper towels. Add remaining ingredients. Stir and let sit in refrigerator several hours for flavors to develop.
Tip: This recipe calls for plain greek yogurt. Regular yogurt is too thin and won’t work unless you put it in a coffee filter and drain it in the refrigerator overnight. Some grocery stores now carry thin, round, pita chips that are about the size of a saltine. They come in a box and contain fewer calories than regular pita chips. I like them because they are thin and crisp instead of being thick and hard.
Published in The News and Neighbor on July 16, 2016