You know that popular 8-layer Mexican dip that makes an appearance around Super Bowl Sunday? This is what it looks like in a Mediterranean parallel universe. Nobody has to know how blissfully uncomplicated this Greek-themed masterpiece really is. And there is no cooking involved, save a little chopping and pita warming.
The ingredients are approximate, because almost any configuration of the following will work. Build a couple of these beauties in smaller bowls for a quick dinner or make one larger dip for your next toga party.
You will need:
- 10 oz. container hummus
- 10 oz. container red pepper dip (or another kind of hummus, whatever Greek-flavored dip you like.)
- 5 oz. container plain Greek yogurt
- ½ t. garlic salt
- 2 ripe tomatoes, deseeded and chopped.
- ½ English cucumber, chopped (if you opt for a regular cucumber, I recommend peeling it and scraping out the seeds.)
- ½ C. pitted, chopped kalamata olives
- ½ -1 C. shredded or thinly sliced romaine lettuce
- 2 scallions, green parts only, sliced thin
- ½ C. goat cheese crumbles or crumbled feta
- 1 package pita bread
- 3 Ziploc bags (optional)
Mix the plain yogurt with the garlic salt. If you like, locate a glass container that will highlight your layering artistry. If you want lovely layers, spoon the yogurt and dips into separate Ziploc bags and snip off one corner in order to pipe the contents neatly into your container. Pipe or spread the hummus on the bottom of the container, follow with a layer of yogurt, romaine, tomatoes, cucumber, goat cheese crumbles, red pepper dip (or other hummus,) and onions. Top with the black olives.
Cut pita into triangles and toast in a 350-degree oven for 10 minutes or until pleasantly crisp.
What’s your favorite dip? I’m feeling dippy and need some inspiration!