Healthy Loaded Greek Layer Dip with Pita

 

I think the perfect birthday treat is good food, good wine and good company. I am having some friends over tonight for the weekend for my birthday and decided to kick the weekend off with an appetizer evening. I found this recipe on the good old Pinterest and decided to give it a shot. It was delicious! It’s very easy to make and you can

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choose whatever you’d like to dip. I chose fresh pita slices and pita chips. If you have nachos laying around, you can use those too. Or veggies like peppers and carrots work as well.

Ingredients: 1/2 cucumber, 1 Roma tomato, 1/4 cup red onion, 1/4 cup Kalamata olives (pitted, optional), 2 cups plain Greek yogurt, 10 oz container of roasted garlic hummus (or whatever kind you prefer), 1/3 cup of crumbled feta cheese. Other: pita bread, pita chips, nachos, or vegetables for dipping.

Instructions: blend tomato, cucumber, and onion in a food processor. NOTE: you may want to drain the tomato, cucumber and onion after processing, as the mixture will be quite watery. As an alternative, you can hand cut the tomato, cucumber and onion to avoid this issue. After creating the veggie mixture, rinse the processor and place pitted olives with a bit of lemon juice and blend until it forms a ‘tapenade’ consistency. Chop or crumble the feta. Or, you can buy the pre-crumbled feta if it’s easier. In a separate bowl, use beaters to mix to hummus and plain yogurt together. Place the hummus/yogurt mixture in a 8×8 dish, then place the vegetable mixture overtop, then feta, then olives on top.

I know that many people don’t enjoy olives, so you can actually keep the tapenade on the side and people can dish it onto a pita with the dip if they like. This dip is healthy and works well for any appetizer evening.

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from samantha howells (1)

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