This Greek dip has so much flavor, with a layer of smooth, savory hummus, a layer of cool, herby tzatziki, and toppings like feta cheese, chopped fresh cucumbers, sweet tomatoes, and briney capers and olives.
For the Tzatziki:
½ medium cucumber, peeled, halved lengthwise, and seeded
1 cup Stonyfield plain nonfat Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh dill
1 small garlic clove, very finely minced
Pinch freshly ground black pepper
Hummus and Toppings:
1 (10-ounce) container prepared hummus
½ medium cucumber, peeled and chopped
⅔ cup Grape tomatoes, quartered
2 heaping tablespoons capers (from a jar of capers in water)
½ cup kalamata olives, pitted and chopped
2 ounces feta cheese, crumbled (1/2 cup)
Using the large holes on a box grater, grate the cucumber. Wrap the grated cucumber in paper towel and squeeze gently to remove excess moisture.
In a medium bowl, mix the grated cucumber, yogurt, olive oil, mint, dill, garlic, salt, and pepper. Cover and refrigerate for 30 minutes. (The tzatziki can be stored in the refrigerator for up to 2 days.)
Spread the hummus on the bottom of a large shallow bowl, layer the tzatziki over the hummus, and sprinkle the toppings over the tzatziki: chopped cucumber and tomatoes, capers, olives, and crumbled feta cheese. Serve with pita bread (cut into triangles) or pita chips.
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