SIX-LAYER MEDITERRANEAN DIP

Six-Layer Mediterranean Dip image

Provided by Julesong

Categories Spreads

Time 1h15m

Yield 1 batch

Number Of Ingredients 12

8 ounces prepared hummus
1 1/4 cups plain yogurt, divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemons or 1 teaspoon lime juice
1 cup seeded and chopped tomato
1 ripe avocado, seeded and chopped
1/2 cup peeled and chopped cucumber
salt & fresh ground pepper, to taste
4 -6 ounces crumbled feta cheese
2 tablespoons minced kalamata olives

Steps:

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).
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.
Combine remaining strained yogurt and cumin and spread over the hummus layer.
Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.
Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.
Add a layer of feta, then finish it all off with olives.
Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.).

Nutrition Facts : Calories 1268, Fat 89.2, SaturatedFat 32.3, Cholesterol 146.8, Sodium 3095.9, Carbohydrate 79.7, Fiber 30.2, Sugar 26.3, Protein 52