Greek Dip

recipe:howsweeteats

Seven Layer Greek Dip 
serves 8
1 1/2 cups hummus of your choice
1 15-ounce can of kalamata or black olives, drained and chopped
1 15-ounce can of artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 large cucumber, peeled and chopped
*1 batch of creamy feta (or 4 ounces of plain feta, crumbled)
1 1/3 cups greek yogurt
3 tablespoons fresh dill
1 teaspoon olive oil
3 tablespoons chopped cucumber
1 garlic clove, minced
salt and pepper

Begin by prepping the ingredients for the creamy feta if needed and set aside.
In a bowl, combine yogurt, dill, garlic, 3 tablespoons of cucumber, olive oil and a sprinkle of salt and pepper and mix. Grab a large bowl or plate and begin layering ingredients: the yogurt tzatziki, the chopped olives, the hummus, the chopped artichoke hearts, the creamy feta, and the tomatoes and cucumber. You can layer it however you’d like and use other ingredients to make it your own. I did sprinkle my cucumber and tomato with some salt and pepper for flavor, but the rest of the dip was full of flavorful because of the feta. Serve with pita chips or use in wraps and sandwiches.

*Creamy Feta 

2 bricks of feta cheese, 8 ounces each

1/4 cup olive oil + 1 tablespoon

1 bulb garlic roasted in tinfoil with a drizzle of olive oil for 30min, then squeezed

the juice of half a lemon

the zest of half a lemon

salt and pepper

Prepare your garlic bulb by roasting in tinfoil at 350o. 
Crumble feta in a bowl making small pea sized shaped. Add all other ingredients and mix together well. Serving it hot is great too. Just place it in the microwave for 30 seconds. If you want a little spice add a roasted jalapeno or a couple shakes of granular red pepper.