Six-Layer Mediterranean Dip

5.0(10)

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.

by Julesong·published 2002-11-20

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Spreads

Servings

1 batch

Total time

1h 15m

prep 1h 15m

Calories / serving

1268 kcal

Ingredients (12)

serves

8 ounces prepared hummus
1 1/4 cups plain yogurt, dividedyogurt
1/2 teaspoon cumincumin
1/4 teaspoon garlic powdergarlic-powder
1/4 teaspoon saltsalt
1 teaspoon lemons or 1 teaspoon lime juicelemon
1 cup seeded and chopped tomatotomato
1 ripe avocado, seeded and choppedavocado
1/2 cup peeled and chopped cucumbercucumber
salt & fresh ground pepper, to tastesalt-and-pepper
4 -6 ounces crumbled feta cheesefeta
2 tablespoons minced kalamata oliveskalamata-olives

Instructions (7 steps)

01First, 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).
02Combine 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.

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