7 Layer Dip (7 layer dip recipe with instructions and video tutorial follow) – 7 Layer dip is one of those things that you find at like every get together you go to right? So, how about we put a fun little spin on it today! I took this over to my in-laws last week for the Fourth of July party and it was a super big hit. Everyone sat at the table ignoring the regular favorites like the french onion dip and the chips and salsa – not that it’s a competition, but if it were, the Greek Dip would have taken first place in the great chip and dip race to the empty bowl race thing :D! I also managed to smuggle a little into a to-go because I wanted to try it as a topping on a steak sandwich but I didn’t want to show up with an appetizer that was already eaten from. Yes, I know that it’s also tacky to take a to-go of the thing you brought, but only if someone sees you right? Plus, I really wanted to try it with the steak and, it was worth it. The point is that not only does this make a great dip, but, if you do have any left over, you have a sandwich for the next day. Just add steak or chicken or whatever and stick it in a pita or on some yummy French Bread. It’s sooooo very good!
Ingredients
2-3 cups Hummus
12 ounces Greek Yogurt, the plain kind (no vanilla or strawberry – ewww, funky dip :D)
1 whole tomato, diced
1 whole cucumber, diced
1 cup olives, chopped
2 oounes feta
1/4 cup red onion, chopped fine
1 teaspoon dried dill or 1 Tablespoon of fresh
Instructions
1. Spread the hummus into the bottom of a 7×11 inch pan. You can use store bought or follow the link to my recipe (it makes the perfect amount to make the dip so you don’t end up with a tiny container in the back of the refrigerator filled with three spoons of hummus that you’ll find in a month when it’s no longer identifiable. That happens to you sometimes too, right?
2. Spread a layer of the yogurt onto the hummus.
3. You can do this in any order depending on the colors you want on top, but I did a layer of cucumber, then tomato, olives, feta, onion then dill, you can also mix it all together in a separate bowl first and then put it on top. The other thing I did, is after I added my cucumber and tomato, I pushed down on them a little so when people dip or scoop, the toppings don’t all go jumping all over the place – ahhhhhh – tomato overboard, quick form a rescue squad – ahmmm no, not so much.
I served this with warm pita chips. You make these by starting with pita bread, lightly brush it with olive oil, sprinkle with salt and pepper and baking at 400°F until warm - three minutes or so will do it. Again, you can go to my hummus recipe for a more detailed recipe on the pita chips if you’d like.
Please enjoy this “how-to” video!
Hi :), my name's Alicia!
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