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  • Writer's pictureDairy Keen

Greek 7- Layered Dip

I love Mexican 7-Layer Dip. When I was introduced to this recipe I tried it with carrots and cucumbers and it was great. My guests enjoyed the pita chips from the chip section at the store. When I found Gluten Free Pita chips I was in love even more with this fun recipe. It is different and a crowd pleaser for sure.

Greek 7- Layered Dip

1 Roma Tomato, diced or 1 cup grape tomatoes cut in half. 1 container, 10oz. hummus (I like Sabra garlic brand) ½ Cup Plain non-fat Greek Yogurt 1 English Cucumber, Diced (remove seeds if you like) ¾ Cup crumbled Feta Cheese ¼ Cup pitted Kalamata Olives, chopped 2 Tablespoons finely chopped fresh Mint or Parsley 1 Package of Crisp Pita Chips

Dice the tomatoes and let them drain to remove extra moisture while you prep the other ingredients. On a serving plate or 8×8 serving dish spread the Hummus in a single layer. Carefully spread the yogurt over the hummus. On top of the yogurt add the cucumber, then the tomato, then cheese, then olives, and last sprinkle on the Mint.

Serve with Pita Chips. Doesn’t keep for a long time so don’t make too far ahead of time.

**Gluten Free use Gluten Free Pita Chips. I found them a Trader Joes’.


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