Were the ancient Greeks the true inventors of America’s favorite tailgate party food? Probably not, but this Greek style seven-layer dip is a delicious protein-packed, healthier riff on a game-day classic. It’s super-easy to make, and you can save even more time by substituting store-bought hummus for homemade — just be sure to pick a low-sodium brand.
Ingredients can be prepped the day before, stored separately and assembled right before serving. Be sure to drain any liquid that may have accumulated overnight. This recipe feeds a party but can be easily halved for a smaller group.
|2 15oz cans of chickpeas, no salt added|
|1 clove of garlic|
|1 lemon, divided|
|2 cups non-fat Greek yogurt, divided|
|2 tablespoons tahini, optional|
|2 teaspoons fresh dill, optional|
|2 tablespoons red onion, finely minced|
|1 cup English (seedless) cucumber, diced|
|1 cup fresh tomato (seeds and liquid removed), diced|
|½ cup kalamata olives, pitted and chopped|
|½ cup feta cheese, crumbled|
- Drain and rinse canned chickpeas. Add chickpeas, garlic, the juice of ½ a lemon, tahini (if using) and ½ cup Greek yogurt to the bowl of a food processor.
- Blend until completely smooth, stopping to scrape down the sides as needed. Refrigerate hummus until ready to use.
- In a small bowl, mix together 1 ½ cups Greek yogurt, juice of ½ a lemon, and 2 teaspoons fresh dill if using. Refrigerate until ready to use.
- On a large platter or in a 9 × 13 casserole dish begin layering the ingredients. Create a base by covering the bottom of the dish with a layer of hummus and then spread the prepared yogurt over top.
- Sprinkle red onions over the yogurt and continue to layer with cucumber, tomatoes, kalamata olives and feta.
- Serve with whole wheat baked pita chips.
Serves 16. Serving size: approximately ½ cup.
|Calories||106||Total Fat||3 g|
|Saturated Fat||1 g||Monounsaturated Fat||1 g|
|Polyunsaturated Fat||0 g||Trans Fat||0 g|
|Cholesterol||5 mg||Sodium||154 mg|
|Potassium||175 mg||Total Carbohydrate||12 g|
|Dietary Fiber||2 g||Sugars||2 g|