Go Med 7- Layer Party Dip
Disclaimer: I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
May 13th was National Hummus Day. Forgot to celebrate? That’s OK, since hummus can make for a delicious plant based protein source, it’s a great food option on just about any day of the year. With so many different flavor varieties available, it’s hard to get bored with it too. No surprise it’s often a favorite at parties and social gatherings.
Layered dips are always a party favorite. Most are made with Mexican-influenced ingredients. This recipe takes a fun Mediterranean spin on the classic. Gluten-free and vegetarian, it will satisfy a greater number of your party-goer’s dietary needs than most other dishes. It’s fast and easy to make, too.
For this recipe I used Skyr yogurt to save a step. Skyr contains much less water than Greek yogurt. If you substitute with Greek, you will want to strain the yogurt a few hours with cheese cloth and a strainer before adding it to the dip, otherwise your dish will become watery.
1 – 15oz can Chick peas, rinsed, dried
2 containers Sabra Roasted Pine Nut Hummus
1.5 cups Romaine lettuce, cut into thin strips
1.5 cups Yogurt, Skyr, plain (about 3 serving containers)
1 large Lemon, zested and juiced
1.5 cups Cucumber, English, diced
1.25 cups Tomatoes, grape, quartered
1 medium Scallion, sliced into rings
.25 cup Feta cheese, crumbled
.25 cup Black olives, sliced
Add chick peas to small mixing bowl. Carefully scrape out pine nut topping from the center of the Sabra Roasted Pine Nut Hummus and add to the chick peas. Slowly pour the flavor oil from the Sabra Hummus container onto the chickpeas as well. Toss chick peas in the pine nuts and oil to coat. Set aside.
To an 8×8 glass container add the remaining Sabra Roasted Pine Nut hummus. With a spatula, spread the hummus so that it evenly covers the bottom of your container. This is your dip’s bottom layer.
Add the chopped Romaine lettuce, spreading evenly over the top of the hummus layer.
Zest and juice the lemon. To a medium mixing bowl, add the yogurt with all the lemon zest and stir to combine. Evenly spread the yogurt mixture layer over the lettuce layer.
Add a layer of the chopped cucumber on top of the yogurt. Take 2 teaspoons of the lemon juice and drizzle it over the cucumbers. Reserve the remaining lemon juice for another use.
On top of the cucumber add the seasoned chick peas, making sure to spread layer evenly.
Top the chick peas with a layer of chopped tomato.
Top the tomato layer with the sliced scallions, olives and feta cheese.
Refrigerate dip for a couple of hours before serving so flavors can meld.
Serve chilled with your favorite chips.
Makes a boat-load of servings (20)!
What are some of your favorite party dishes?