Six-Layer Mediterranean Dip

READY IN: 1hr 15mins
Recipe by Julesong

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.

Top Review by Julesong

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.)

Ingredients Nutrition

Directions

  1. 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).
  2. 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.
  3. Combine remaining strained yogurt and cumin and spread over the hummus layer.
  4. Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.
  5. Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.
  6. Add a layer of feta, then finish it all off with olives.
  7. 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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