Grab a plate, scoop and then dip. Squeezing out the vegetables before you assemble this dip removes any extra moisture, so your layers stay in place. Make the day before and refrigerate to save time on game day.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 30 min |
| Inactive: | 1 hr 10 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 medium cucumber, peeled and seeded
- Kosher salt
- 2 cups 2-percent Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, finely grated
- 1/2 teaspoon dried mint or oregano
- 2 cups fresh parsley leaves, chopped (about 1 large bunch)
- 1/2 cup chopped, pitted kalamata olives
- 1 teaspoon lemon zest
- 4 scallions, chopped
- Two 14-ounce cans artichoke hearts, drained, coarsely chopped
- 2 cups chopped jarred roasted red bell peppers (about 14 ounces)
- 2 cups crushed pita chips, plus more for serving
- 2 cups prepared hummus
- 1 cup crumbled feta (about 8 ounces)
Instructions
- Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl.
- Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers.
- Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture.
- Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 259 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 23 mg |
| Sodium | 595 mg |
Reviews
This was amazing!! We did make some slight modifications. Make sure the cucumbers and red peppers are really dry. We squeezed them with a paper towel. Marinate the artichokes in olive oil, lemon, salt, pepper, and Italian seasoning. Also, we omitted the crunched chips because they would probably get soggy. Overall a very tasty dip!
I love the greek flavors of this dip. I did have a few issues with it.
First, the cucumbers still gave off a lot of water even after they were in the yogurt mixture, so I had to drain a good bit of the water out after the first spoonful of dip was removed… don’t skimp on waiting for those cucumbers to “de-water.” I didn’t have a trifle bowl, so I used a 9×13 pan. I think next time I would try an 8×8 and use only one jar of marinated artichokes, as canned ones have little flavor to me. I didn’t include the pita chips in the dip (I thought they would get soggy and be hard to “dip”).
My husband, who likes greek flavor also, said it was more like a salad and less like a dip. Which I agree with.
First, the cucumbers still gave off a lot of water even after they were in the yogurt mixture, so I had to drain a good bit of the water out after the first spoonful of dip was removed… don’t skimp on waiting for those cucumbers to “de-water.” I didn’t have a trifle bowl, so I used a 9×13 pan. I think next time I would try an 8×8 and use only one jar of marinated artichokes, as canned ones have little flavor to me. I didn’t include the pita chips in the dip (I thought they would get soggy and be hard to “dip”).
My husband, who likes greek flavor also, said it was more like a salad and less like a dip. Which I agree with.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/seven-layer-vegetarian-greek-dip.html#communityReviews?oc=linkback
I love these ingredients separately so I hoped that they would be great together. I was disappointed that it wasn’t much tastier than a good interesting hummus because it was much more expensive to make (plus I bought a glass dish).
I used a 3 quart dish as recommended. It wasn’t as full looking as the picture, but it made a large amount of dip. I made it for a potluck and served it with mini-pitas. People tried it, but there was still 1/2 left at the end of the party. I had to throw it away because it had been out in the heat for 4 hours.
I modified the ingredients slightly – I left out the red peppers because I didn’t have them. I only used about 1/3 cup parsley because 2 cups seemed like way too much. I topped it with chopped grape tomatoes to add color and brightness.