The worst thing that can happen when digging into a layered dip—which is typically built in a deep bowl that showcases all the layers—is losing your chip in the dip. For this recipe, we rethought the architecture a bit and chose to build our dip on a platter. By layering store-bought hummus, rich Greek yogurt, and a mixture of Greek salad vegetables, olives, and herbs, we formed a foolproof way to enjoy the dip—even at the fanciest of parties.
Greek Layer Dip
Serves 8 to 10- 4 1/4 cups hummus
- 1 1/2 cups plain Greek yogurt
- 1 cup 1/4-inch English cucumber pieces
- 1/2 cup jarred roasted red peppers, patted dry and chopped
- 1/3 cup pitted Kalamata olives, chopped
- 4 scallions, sliced thin
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 ounces feta cheese, crumbled (1/2 cup)
Combine cucumber, red peppers, olives, scallions, oil, mint, salt, and pepper in a bowl. Spoon vegetable mixture in an even layer over yogurt. Sprinkle with feta and drizzle with extra oil. Serve.
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