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    You are in: Home / Recipes / Six-Layer Mediterranean Dip Recipe
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    Six-Layer Mediterranean Dip

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on December 07, 2002

      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.)

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    • on November 30, 2002

      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?

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    • on July 19, 2008

      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.

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    • on July 20, 2003

      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?

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    • on May 25, 2003

      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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    • on December 27, 2010

      This was the BEST dip I have ever made! I have made it a couple of times now, and since I use the Dannon plain, non-fat yogurt, I let it strain in the refrigerator overnight as was suggested. I didn't do this the first time, I only strained it for an hour or two, and believe me, it will get runny after a bit. The taste is not compromised at all, but you don't want runny dip, so don't skip this step. Like I said...awesome dip. I make this for every family function now. I use Archer Farms pita chips with it and they complement the dip nicely.

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    • on December 29, 2008

      I made this for DIL's baby shower, what a great dip! Everyone loved it and couldn't stop eating it. It looked beautiful on a platter, very elegent. I am making again for a New Years Eve party. Thanks for a great dip recipe.

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    • on July 08, 2007

      We loved this and it was well received at a recent cookout we took it to. My only change was to leave out the avocado (didn't have any) and I mixed the cucumbers with the tomatoes. It was wonderful and I'd like to try it with the artichoke hearts, too. Thanks!

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    • on January 03, 2007

      This was good. I didnt have any olives, it was still good

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    • on May 08, 2006

      I didn't even get to taste it the first time I made this. It was GONE. Served w/ Pita chips. Drained the yogurt in morning and used in evening. Dip stayed dry. This is such a nice alternative to the mexican flavor layer dip that I usually have. I had to fight to keep my husband out of it while we waited for our dinner guests.

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    Nutritional Facts for Six-Layer Mediterranean Dip

    Serving Size: 1 (1123 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1268.0
     
    Calories from Fat 802
    63%
    Total Fat 89.2 g
    137%
    Saturated Fat 32.2 g
    161%
    Cholesterol 146.7 mg
    48%
    Sodium 3095.9 mg
    128%
    Total Carbohydrate 79.7 g
    26%
    Dietary Fiber 30.2 g
    120%
    Sugars 26.3 g
    105%
    Protein 52.0 g
    104%

    The following items or measurements are not included:

    lemons

    Detailed Nutrition Values About Nutrition Info
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