Roy’s Light Mediterranean 7-Layer Dip

Updated at: Fri, 09 Feb 2024 17:35:59 GMT

Step 1

1. Prepare the Yogurt: In a medium bowl, combine 2 cups of the yogurt, lemon zest, dill, and 1/4 tsp salt. Set aside as you prepare the rest.

Step 2

2. Make the Hummus: In the bowl of a food processor, process the chickpeas for a minute to break them up. Add in the lemon juice, garlic, cumin, 1/2 tsp salt, 1/2 cup Greek yogurt, and the aquafaba (or water). Process another minute or so. Scrape the sides and bottom of the bowl, then process until thick and smooth, 1 to 2 minutes. If the hummus is too thick or still has bits of chickpea, add another tablespoon or two of cold water or aquafaba until you reach the perfect consistency. Taste and adjust seasonings as needed.

Step 3

3. Assemble the Dip: In a 9” baking dish, spread the hummus evenly. Sprinkle the red onion on top, lightly pressing it into the hummus. Top with the yogurt mixture and spread into an even layer. Follow this with the cucumber, then the drained tomatoes, then the olives, and finish it off with the feta.

Step 4

4. Serve with triangles of pita, crackers, flatbread pieces, veggies, or whatever you’d like. It’s also great mixed into rice or pasta for a delicious side!

Step 5

Notes

Step 6

· Feel free to use tzatziki sauce in place of the yogurt mixture, either mine or store-bought.

Step 7

· You can use 24 oz of store-bought hummus, but it will alter the bites/points.

Step 8

· You can dice fresh tomatoes if you’d prefer. Or use Rotel-style for a little heat.

Step 9

· You can use regular or reduced-fat feta, but it will alter the bites/points.

Step 10

· Store in an airtight container in the refrigerator 5-7 days.

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