Seven-Layer Vegetarian Greek Dip Recipe

Name: Seven-Layer Vegetarian Greek Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium cucumber, peeled and seeded; Kosher salt; 2 cups 2-percent Greek yogurt; 2 tablespoons extra virgin olive oil; 1 large clove garlic, finely grated; 1/2 teaspoon dried mint or oregano; 2 cups fresh parsley leaves, chopped (about 1 large bunch); 1/2 cup chopped, pitted kalamata olives; 1 teaspoon lemon zest; 4 scallions, chopped; Two 14-ounce cans artichoke hearts, drained, coarsely chopped; 2 cups chopped jarred roasted red bell peppers (about 14 ounces); 2 cups crushed pita chips, plus more for serving; 2 cups prepared hummus; 1 cup crumbled feta (about 8 ounces)

Servings: persons

1 medium cucumber, peeled and seeded
Kosher salt
2 cups 2-percent Greek yogurt
2 tablespoons extra virgin olive oil
1 large clove garlic, finely grated
1/2 teaspoon dried mint or oregano
2 cups fresh parsley leaves, chopped (about 1 large bunch)
1/2 cup chopped, pitted kalamata olives
1 teaspoon lemon zest
4 scallions, chopped
Two 14-ounce cans artichoke hearts, drained, coarsely chopped
2 cups chopped jarred roasted red bell peppers (about 14 ounces)
2 cups crushed pita chips, plus more for serving
2 cups prepared hummus
1 cup crumbled feta (about 8 ounces)

1
Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes.
2
Squeeze out any remaining liquid.
3
Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl
4
Toss together the parsley, olives, lemon zest and scallions in a small bowl.
5
Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry.
6
Repeat with the peppers.
7
Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl.
8
Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture.
9
Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving).
10
Serve with pita chips.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium cucumber, peeled and seeded, Kosher salt, 2 cups 2-percent Greek yogurt, 2 tablespoons extra virgin olive oil, and more.

Yes, Seven-Layer Vegetarian Greek Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seven-Layer Vegetarian Greek Dip

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