Seven Layer Greek Dip is a fun Mediterranean spin on the classic version we're all used to! This dip begins with a layer of freshly made hummus then it's topped with a creamy, garlic-herb Greek yogurt layer then a layer of English cucumbers, grape tomatoes, black or kalamata olives, then finally it's finished with feta and red onions. Don't you just want to dive into all that goodness?
Ready in: 15minutes
1(15.5 oz) can garbanzo beans, drained and 1/4 cup liquid from can reserved*
2Tbspfresh lemon juice
2small garlic cloves, minced
1/2tspsalt, or to taste
1 1/3cupsthick plain Greek yogurt, such as Fage
1 1/2Tbspfinely chopped fresh parsley
1Tbspminced fresh dill
1cupdiced English cucumber
1cupdiced grape tomatoes or Roma tomatoes(drain off excess liquid after cutting)
1/3cupsliced black olives or kalamata olives
1/2cupcrumbled feta cheese
3Tbspchopped red onion, rinsed and drained
Add drained garbanzo beans to a food processor along with tahini, lemon juice, 1 clove of garlic, cumin and 1/2 tsp salt. Pulse for about 1 minute then with food processor running slowly pour olive oil and 2 Tbsp of the liquid from the chick peas into the food processor. Hummus should be somewhat thick, but add more of the liquid as needed 1 Tbsp at a time. Spread hummus into an even layer in an 11 by 7-inch or 8 by 8-inch baking dish (at this point chill through if you have time).
In a medium mixing bowl stir together Greek yogurt with parsley, dill and remaining garlic. Dollop mixture over hummus layer in dish and spread into an even layer. Top with cucumbers, tomatoes, olives, feta and onions. Serve with pita chips (serve immediately after sprinkling veggies over top for best results). Store in refrigerator.
*I made a double batch of the hummus so I could save half for later. If you want to do this just double eveything from the garbanzo beans to the olive oil then only use half of it for the dip.