Greek Layered Dip
Greek Layered Dip ~ a simple, healthy appetizer or add grilled chicken for an any night meal ~ layered hummus, tzatziki, tomatoes, olives and Feta cheese.
Last weekend I was at a ‘Last Fling Before the Ring’ bachelorette party for one of my daughter’s best friends since childhood. Before you start thinking I crashed this party, the guest list included both the bride-to-be and her friends and their moms. After years of sleepovers, carpooling, cheerleading and school dances, the moms have gotten to be friends and were excited to be included in the festivities.
We packed our cars (and I do mean packed) and headed to wine country in northern Michigan to a rented house on Grand Traverse Bay. The weather was sunny and unseasonably warm and it was a weekend filled with lots of laughs, a relaxing spa day, wine tours, so much amazing food and even karaoke!
Everyone brought dishes to shar ~ ham, potato and egg breakfast casserole made and sent by one of the dads, a spinach, feta and egg casserole I need to get the recipe for, two pasta salads, potato salad, pulled chicken and wine . . . I did mention wine? There was plenty of it.
Late nights also meant another round of food and not the healthy sort ~ chips and dip and sheet pans of pizza rolls dipped in ranch dressing! We could have used a healthy appetizer like this Greek Layered Dip. I guess that’s why there’s “next time”.
Michigan doesn’t often have the allure of some places, like Chicago or New York ~ though it should ~ because there are so many beautiful areas and Traverse City is one them ~ rolling hills and the Grand Traverse Bay with its gorgeous shades of blues and greens. It was the ideal place for a girls get-away.
When I got home, my husband (who thinks Junk Food should have its rightful place in the food pyramid) suggested pizza for dinner. I was
weak whipped. We had pizza. Monday brought. . .reality and the need to get back on track eating a little healthier, so I hope you’ll indulge me with a couple of easy, healthy dishes like this Greek Layered Dip served with homemade pita chips and later this week I’ll be sharing a tasty salmon recipe perfect for the grill.
This Greek Layered Dip is an appetizer but with some grilled chicken, it easily converts to a meal. I’m not sure why it didn’t occur to me to bring it up north with me ~ I know the girls would have loved it because it always disappears at any get-together I have. I made it once for our book club and it vanished. It’s light without making you feel like you’re eating diet food because what fun is that at a party?
Greek Layered Dip is easy to whip up too using all store-bought ingredients. If you would like though, here’s an easy recipe for homemade No Tahini Hummus I shared recently. I’ve made Greek Layered Dip with both store-bought and homemade hummus because friends, there is no shame taking a hand from your local grocer.
The second layer of the Greek Layered Dip is tzatziki and that’s one thing I haven’t found in any grocery store that I really like, so I make my own. If you’ve found one you like, definitely use it ~ and while you’re at it, please pass along your favorite brand!
If you’re planning a party, this dip can be made the day before and chilled until you’re ready to use it. I like to use the rest of the cucumber for dipping too!
It’s simply a layer of hummus.
Followed by tzatziki.
Then layer on the tomatoes, olives and crumbled Feta cheese. I never used to like olives. Then one day I did. They add a nice briny taste to this dish. I like to sprinkle a bit of dill on top when it’s finished. It just makes it look pretty.
While the dip is chilling in the refrigerator, start the homemade pita chips by preheating the oven to 400°. Cut the pitas into triangles. Don’t worry If they’re not exactly the same size.
Lay the pita chips in a single layer on a baking sheet lined with foil. Lightly spray them with cooking spray (I like the olive oil variety) and sprinkle with sea salt.
Bake them 6-8 minutes or until they’re warm and just slightly crisp.
- As an appetizer with toasted pita and fresh vegetables.
- Add a couple of grilled chicken breasts for a lighter meal.
- As a delicious, healthy lunch that won’t leave you sluggish all afternoon.
- 1 cup hummus
- 1 - cup tzatziki
- 1/3 cup tomatoes cut in bite-size pieces (grape preferred)
- 2 - tablespoons Kalamata olives chopped (more if you like)
- 1/4 cup Feta cheese more if you like
- 3-4 pieces pita bread whole wheat used
- Cooking spray
- Sea salt
Evenly spread the hummus in a shallow dish.
Top with tzatziki then layer with bite-size pieces of tomato, then add the sliced olives.
Crumble the Feta cheese on top then cover and chill.
While the dip is chilling, preheat the oven to 400 degrees.
Cut the pita bread into triangles and place on a cookie sheet lined with foil in a single layer.
Lightly spray the pieces of pita bread and sprinkle with sea salt and bake 6-8 minutes until warm and lightly crisp.