There are no hard and fast rules when it comes to creating the perfect summer party appetizer dip, you don’t even need a party as an excuse to whip up this flavorfully fresh layered dip.
If there’s an ingredient you don’t have on hand or don’t care for – just use something you do have available or an ingredient you enjoy more.
I’ve used sour cream in place of the yogurt, assorted green olives instead of Kalamata olives, premade Tzatziki sauce instead of homemade, and yellow onions in place of red…..in other words this is a VERY flexible recipe. It also makes a perfect incentive to slyly get a picky eater to enjoy eating some fresh vegetables!
Prep time: 30 minutes Cook time: n/a Serves: 4-6
Ingredients:
1 large cucumber (seedless if available), peeled and cut in half 1 c. cherry or grape tomatoes, chopped ½ small red onion, sliced thin 1 T. extra virgin olive oil 3 T. fresh lemon juice, divided 1 t. garlic powder 1 T. fresh oregano (or 1 t. dried), divided Sea salt and black pepper, to taste 1 c. plain Greek yogurt (full fat works best) 2-3 cloves garlic, minced 1 T. fresh dill (or 1 t. dried) 1½ c. hummus, store bought or homemade ½ c. Kalamata olives, chopped (black olives could be substituted) ½ c. mild Feta cheese, crumbled ¼ c. fresh parsley, chopped
Directions:
Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
To prepare the Tzatziki sauce, shred remaining cucumber with a box grater and place in another large bowl. Add Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use. This can be made and used immediately but does taste better when allowed to mellow overnight in the refrigerator.
Spread the hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish).
Top the hummus with an even layer of the Greek yogurt mixture (Tzatziki sauce from Step #2).
Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.
Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with chopped fresh vegetables, pita chips, or fresh pita bread quarters for dipping. Enjoy!
