Greek Layer Dip

Becky Johns

This borrows the flavors of a Greek salad and uses hummus and Greek yogurt to create a dip similar to the Mexican Five Layer Dip. We made this for my grandson Andrew's Openhouse before he left on his mission to Albania, which borders on Greece and has similar food. Serve with pita chips but buy an extra English cucumber to slice into rounds to put around the border for those who want a gluten free snack. ASSEMBLE THE DIP SHORTLY BEFORE SERVING BECAUSE IT DOESN'T STORE WELL. You can cut everything up ahead, then assemble at the last minute.

4 1/2 cups hummus (Costco Sabra Classic Hummus comes in a 17 oz. family size and two of these containers equals 4 1/2 cups)
1 1/2 cups plain Greek yogurt (Fage brand is thick and creamy)
1 cup English cucumber slices, cut in 1/4 inch pieces. Plus another for "dipping rounds".
1/2 cup jarred roasted red pepper, patted dry and chopped (tomatoes would make it runny)
1/3 cup pitted Kalamata olives, chopped
4 scallions, sliced thinly
3 Tbsp. olive oil
3 Tbsp. chopped fresh mint
1/4 tsp. salt
1/4 tsp. pepper
2 oz. feta cheese, crumbled

To chop cucumber so small, cut it in thirds, then cut four slices across and four going the other way but do not cut all the way to the end where you will hold it. As you slice, tiny pieces will fall off because you have scored it previously.

Combine cucumber, red peppers, olives, scallions, oil, mint, salt, and pepper in a bowl. Mix evenly.
Spread hummus n a single layer on a large, shallow serving platter, leaving border free for cucumber round slices. Carefully spread yogurt in an even layer over the hummus. Spoon vegetable mixture in an even layer over the yogurt. Sprinkle with crumbled feta. Overlap rounds of cucumber around the entire platter, and serve Pita chips in a bowl to the side.

Serving a shallow dip on a platter makes it easier to get a taste of everything without breaking your chip! This tip comes from a caterer who knows how to do a dip for a crowd.