Great for football season or large parties. All ingredient quantities are after chopping.

Source: adapted from Cooking Classy

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Name: Greek Seven Layer Dip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 15.5 oz can organic garbanzo beans drained & 1/4 cup liquid reserved; 2 1/2 tablespoons tahini; 2 tablespoons fresh lemon juice; 2 cloves garlic minced; 1/4 teaspoon ground cumin; 1/2 teaspoon salt or to taste; 2 tablespoons EVOO; ***OR USE STORE BOUGHT HUMMUS***; 1 1/3 cup thick plain green yogurt such as Fage; 1 tablespoon fresh dill or mint; 1 cup English cucumber diced; 2 cup grape tomatoes quartered; 1/3 cup kalamata olives; 1/2 cup crumbled feta cheese; 3 tablespoons red onion chopped fine

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INGREDIENTS

1 15.5 oz can organic garbanzo beans ; drained & 1/4 cup liquid reserved
2 1/2 tablespoons tahini
2 tablespoons fresh lemon juice
2 cloves garlic ; minced
1/4 teaspoon ground cumin
1/2 teaspoon salt ; or to taste
2 tablespoons EVOO
***OR USE STORE BOUGHT HUMMUS***
1 1/3 cup thick plain green yogurt ; such as Fage
1 tablespoon fresh dill or mint
1 cup English cucumber ; diced
2 cup grape tomatoes ; quartered
1/3 cup kalamata olives
1/2 cup crumbled feta cheese
3 tablespoons red onion ; chopped fine

INSTRUCTIONS

In a medium mixing bowl stir together Greek yogurt with parsley, dill (or mint or combo of both) 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.

NOTES

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Greek Seven Layer Dip

1 15.5 oz can organic garbanzo beans drained & 1/4 cup liquid reserved
2 1/2 tablespoons tahini
2 tablespoons fresh lemon juice
2 cloves garlic minced
1/4 teaspoon ground cumin
1/2 teaspoon salt or to taste
2 tablespoons EVOO
 ***OR USE STORE BOUGHT HUMMUS***
1 1/3 cup thick plain green yogurt such as Fage
1 tablespoon fresh dill or mint
1 cup English cucumber diced
2 cup grape tomatoes quartered
1/3 cup kalamata olives
1/2 cup crumbled feta cheese
3 tablespoons red onion chopped fine

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 (or mint or combo of both) 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.

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Greek Seven Layer Dip
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Nutrition

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Serving Size: 1 Serving (112g)
Recipe Makes: 6 Servings

Calories: 137
Calories from Fat: 103 (75%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.1g
Cholesterol 11.1mg		3 %
Sodium 215.5mg		7 %
Potassium 203.2mg		5 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 4.9g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 137

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