Six-Layer Mediterranean Dip
Ingredients
- 8 ounces prepared hummus
- 1 14 cups plain yogurt, divided
- 12 teaspoon cumin
- 14 teaspoon garlic powder
- 14 teaspoon salt
- 1 teaspoon lemons, or 1 teaspoon lime juice
- 1 cup seeded and chopped tomato
- 1 ripe avocado, chopped, seeded and
- 12 cup and chopped cucumber, peeled
- salt & fresh ground pepper, to taste
- 4 -6 ounces crumbled feta cheese
- 2 tablespoons kalamata olives, minced
Directions
First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" (I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like).Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish.
Combine remaining strained yogurt and cumin and spread over the hummus layer.
Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.
Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.
Add a layer of feta, then finish it all off with olives.
Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.
).