Prep 15 mins
Cook 30 mins
Get out the tortilla chips or pita triangles, it's the Greek version of a Mexican layer dip! Plus, no need to turn on the oven. The cook time listed is time to chill before serving.
- 2⁄3 cup plain yogurt
- 1 (19 ounce) can chickpeas, drained and rinced
- 2 garlic cloves, peeled
- 1 teaspoon oregano
- 1⁄8 teaspoon black pepper
- 5 kalamata olives, pits removed and diced
- 1⁄2 green pepper, diced
- 1 tomatoes, diced
- 1⁄4 cup feta cheese, crumbled
- Place the yogurt, chickpeas and garlic in the bowl of a food processor or blender and process until completely smooth and creamy.
- Spread the mixture in a large flat circle on a dinner plate or serving dish.
- Sprinkle the tomatoes and green pepper evenly over the top of the mixture.
- Sprinkle with black pepper and oregano and top with the feta cheese and olives.
- Refrigerate for 30 minutes to allow the flavors to mingle.
- Serve with plenty of tortilla chips, toasted pita triangles or crackers.
We loved it! Better than Mexican layer dip, its so much lighter! My quests devoured it. I made a few changes and that is solely based on personal taste, the intent of the original recipe is perfect. That said, I used a 15 oz can of chickpeas-no salt added (I couldn't find 19 oz, and I like to control the salt). I processed the chickpeas, whole milk yogurt and garlic and pour it into a round ceramic pie plate, then covered and chilled for a few hours. After chilling, I tasted it and then sprinkled some sea salt, garlic-pepper blend seasoning, and some dried oregano right on top of the puree and didn't stir it, just let it sit on top (don't know if it makes a difference or not, I just didn't feel like stirring it in). I used one Roma tomato and removed the seeds. My grocery store didn't have plain feta so I had to buy herb-tomato feta cheese, which turned out to be pretty good. The olives and green pepper are a must have, it just makes the dish. Also, I thinly sliced one scallion (both white and green parts, the other reviewer mention onions and her husband was right but don't over do) that I placed on top last with some freshly grounded black pepper. I took it out of the fridge 30 minutes before serving--I don't like anything too cold, except for beer and ice cream of course. I served this with tortilla chips but next time (there will definitely be many next times) I will try toasted pita triangles. Yes, lining the dish with the chips (I did 3 rows--after I layered the ingredients) makes a lovely presentation. Great recipe, thanks Pixie!
I loved the pretty presentation of this recipe. I spread it thinly in a shallow pasta bowl. The creaminess of the bottom layer was good, although I thought it a tad tart. The layering of the other ingredients was fast & added to the flavor. I thought the dip needed a little salt and might be improved with some seasonings blended into the bottom layer. DH would have liked some onions added. I will make this one again.