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Prep 1 hr 15 mins
Cook 0 mins
Remember the layered taco dip everybody loves? Well, here's a Mediterranean version for you! Very, very tasty! Prep time includes chilling. This dip took a bit of work... I first posted it at Gail's way back in the 90s, I think.
- 8 ounces prepared hummus
- 1 1⁄4 cups plain yogurt, divided
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1 teaspoon lemons or 1 teaspoon lime juice
- 1 cup seeded and chopped tomato
- 1 ripe avocado, seeded and chopped
- 1⁄2 cup peeled and chopped cucumber
- salt & fresh ground pepper, to taste
- 4 -6 ounces crumbled feta cheese
- 2 tablespoons minced kalamata olives
- 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.).
Regarding the yogurt... I usually use full-fat plain yogurt in recipes. P-do's suggestion for straining the yogurt is a good one, especially if you're using lowfat or nonfat plain yogurt (full fat holds together better). To strain yogurt, put cheesecloth or a paper coffee filter in the bottom of a strainer and pour in the yogurt - you can let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thick "yogurt cheese." :) (Alternately, you could substitute sour cream for the yogurt, if you like.)
The dip was delicious and refreshing, but the yogurt became runny shortly after the dip was taken out of the refrigerator. Perhaps straining the yogurt before preparing the dish would help?
This dip was so good and was polished off at a dinner at my Mom's house last week. I served it with pita chips....yum! I used the good greek yogurt, and did strain it well and it still had a little liquid at the bottom, so make sure you strain it.