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.

Source: http://www.foodnetwork.ca/recipe/seven-layer-vegetarian-greek-dip/20289/#weLKBSjPTUI76p8f.99

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Name: Seven-Layer Vegetarian Greek Dip
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: Greek
Ingredients: 1 medium Cucumber peeled and seeded; 2 cups 2% Greek yogurt; 1 large clove Garlic finely grated; 1/2 tsp dried mint or oregano; 2 cups fresh parsley leaves chopped (about 1 large bunch); 1/2 cup Kalamata olives chopped, pitted; 1 tsp Lemon zest; 4 Scallions chopped; 2 14-oz cans Artichoke hearts drained, coarsely chopped; 2 cups red bell peppers chopped jarred roasted (about 14 oz); 2 cups crushed pita chips plus more for serving; 2 cups hummus; 1 cup Feta cheese crumbled (about 8 oz); 2 Tbsp Extra virgin olive oil; Sea Salt

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INGREDIENTS

1 medium Cucumber ; peeled and seeded
2 cups 2% Greek yogurt
1 large clove Garlic ; finely grated
1/2 tsp dried mint or oregano
2 cups fresh parsley leaves ; chopped (about 1 large bunch)
1/2 cup Kalamata olives ; chopped, pitted
1 tsp Lemon zest
4 Scallions ; chopped
2 14-oz cans Artichoke hearts ; drained, coarsely chopped
2 cups red bell peppers ; chopped jarred roasted (about 14 oz)
2 cups crushed pita chips ; plus more for serving
2 cups hummus
1 cup Feta cheese ; crumbled (about 8 oz)
2 Tbsp Extra virgin olive oil
Sea Salt

INSTRUCTIONS

1. 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.

2. 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.

3. 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.

4. 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.

NOTES

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Seven-Layer Vegetarian Greek Dip

1 medium Cucumber peeled and seeded
2 cups 2% Greek yogurt
1 large clove Garlic finely grated
1/2 tsp dried mint or oregano
2 cups fresh parsley leaves chopped (about 1 large bunch)
1/2 cup Kalamata olives chopped, pitted
1 tsp Lemon zest
4 Scallions chopped
2 14-oz cans Artichoke hearts drained, coarsely chopped
2 cups red bell peppers chopped jarred roasted (about 14 oz)
2 cups crushed pita chips plus more for serving
2 cups hummus
1 cup Feta cheese crumbled (about 8 oz)
2 Tbsp Extra virgin olive oil
 Sea Salt

2. 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.

4. 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.

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Nutrition

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Serving Size: 1 (225g)
Recipe Makes: 10 Servings

Calories: 183
Calories from Fat: 91 (50%)

Amt Per Serving		% DV

	Total Fat 10.1g	13 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 2.1g
Cholesterol 13.4mg		4 %
Sodium 499.8mg		17 %
Potassium 499mg		13 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 10.4g
Protein 8.8g		13 %
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: 183

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