Six-Layer Mediterranean Dip

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
12
Yields:
1 batch
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ingredients

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directions

  • 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.).

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Reviews

  1. 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.)
     
  2. 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?
     
  3. 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.
     
  4. this was a big hit with my family...espcially my father, who has some middle-easern blood. ABSOLUTELY STRAIN THE YOGURT. When you print out a recipe, comments don't print out with it, so I forgot. Maybe you could amend the recipe?
     
  5. This was a hit at the party I took it to. I definitely will strain the yogurt next time, as it did become a bit watery, but it still tasted delicious!
     
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Tweaks

  1. 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.)
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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