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Greek Dip [UPDATED]
Published 8:45am Friday, March 8, 2013 Updated 8:46am Friday, March 8, 2013I had a fun group of ladies over for a meeting and was looking for something new and fresh to serve as an appetizer. If you’ve read my recipes before, you know how much I like Greek flavors! I saw several different Greek dip recipes online and on PInterest – and adapted the best of each to come up with this recipe!
Everyone loved it – and what little was left I brought to the office the next day – and it was gone quickly! Most people didn’t even know it was hummus and yogurt, they thought it was a taco dip made with refried beans and sour cream. This Greek version is lower in calories – and simply delicious! I think I may have even created a few hummus lovers!
Greek Dip
Serves 12-14 as appetizer
Ingredients:
1 large container hummus (I used roasted red pepper)
1 cup plain greek yogurt
¾ cup diced cucumber (I removed the peel first)
¾ cup diced grape tomatoes
¼ cup sliced olives (I used black, but Kalamati olives would be great)
½ cup crumbled feta cheese
2 Tbls fresh or dried chopped parsley flakes
Directions:
Spread hummus on serving platter. Carefully spread yogurt on top. Then sprinkle the cucumber, tomatoes, feta cheese on top. Sprinkle all with the parsley flakes.
Serve with pita chips – or fresh pita bread, slightly warmed and cut into wedges.
