Mediterranean Fiesta Dip 🌿🥑

Six-Layer Mediterranean Dip 🥙

Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Yield: 1 batch

Description:

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.

Ingredients:

Instructions:

1. Strain Yogurt:
   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. Prepare Hummus Layer:
   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. Create Yogurt Layer:
   Combine remaining strained yogurt and cumin and spread over the hummus layer.

4. Make Tomato-Avocado Mix:
   Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.

5. Add Cucumber Layer:
   Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.

6. Layer with Feta:
   Add a layer of feta, then finish it all off with olives.

7. Chill and Serve:
   Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well).

Nutrition Facts (Per Serving):

• Calories: 1268
• Fat: 89.2g
• Saturated Fat: 32.3g
• Cholesterol: 146.8mg
• Sodium: 3095.9mg
• Carbohydrates: 79.7g
• Fiber: 30.2g
• Sugar: 26.3g
• Protein: 52g

Keywords:

Lunch/Snacks, Beans, Vegetable, European, Kid Friendly, Potluck, Spring, Summer, Weeknight, No Cook, Refrigerator, Beginner Cook, Less than 4 Hours, Easy