| |
Appetizers | |
| 1 c. hummus 2 medium cucumbers, chopped 2 c. kalamata olives, pitted and halved 1 can artichoke hearts, chopped 2 c. Greek yogurt Juice of 1 lemon 2 tbsp. chopped dill 1 pt. cherry tomatoes, halved 1 c. crumbled feta 1/4 c. Chopped flat-leaf parsley Pita chips, for serving Pepperoncini sliced (optional) | |
| 1 Spread hummus evenly on the bottom of your serving dish. Top with an even layer of chopped cucumber. Spread kalamata olives on top. 2 Make yogurt sauce. Combine yogurt, dill and lemon juice in a separate medium bowl. Mix ingredients with spoon, then spread the yogurt sauce over the olive layer. Top with an even layer of cherry tomatoes, then top with crumbled feta. Sprinkle parsley and Pepperoncini (if using) on top. 3 Serve immediately with pita chips. If your serving dish is deep, use a large spoon to scoop through all seven layers of the dip and serve on individual plates | |
Unrated | |
Sort