Greek Dip [UPDATED]Published 8:45am Friday, March 8, 2013 Updated 8:46am Friday, March 8, 2013
I 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!
Serves 12-14 as appetizer
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
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.