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Mediterranean Layer Dip
Mediterranean Layer Dip
Impress your guests with this delicious Mediterranean Layer Dip! Made with fresh ingredients like cucumber, tomatoes, and Greek yogurt, it's the perfect appetizer for any occasion. Get the recipe now!
Ingredients
- 1 large large seedless cucumber peeled and cut in half
- 1 cup cherry or grape tomatoes or grape tomatoes, chopped
- ½ small red onion sliced thin
- 1 tablespoon extra virgin olive oil
- 3 tablespoons lemon juice divided
- 1 tablespoon garlic powder
- 1 tablespoon fresh oregano or 1 t. dried, divided
- sea salt and black pepper to taste
- 1 cup plain Greek yogurt full fat
- 2-3 cloves garlic minced
- 1 tablespoons fresh dill or 1 t. dried
- 1½ cup hummus store bought or homemade**
- ½ cup Kalamata olives chopped
- ½ cup Feta crumbled
- ¼ cup fresh parsley chopped
To Serve:
Instructions
- Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
- To prepare the Tzatziki sauce, shred remaining cucumber with a box grater and place in another large bowl. Add Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
- Spread the hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish).
- Top the hummus with an even layer of the Greek yogurt mixture (Tzatziki sauce from Step #2).
- Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.
- Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with vegetable crudités for dipping. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
For a gluten-free presentation, suggest serving with sturdy vegetable crudités. If your audience is not strictly gluten free – you can suggest serving with pita bread, as well.
For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before to give the flavors a chance to combine. If preparing in advance, cover and store in the refrigerator until just before ready to use.
For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before to give the flavors a chance to combine. If preparing in advance, cover and store in the refrigerator until just before ready to use.
Nutrition
Calories: 216kcal (11%)Carbohydrates: 17g (6%)Protein: 11g (22%)Fat: 13g (20%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 13mg (4%)Sodium: 569mg (25%)Potassium: 383mg (11%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 521IU (10%)Vitamin C: 14mg (17%)Calcium: 160mg (16%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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