The ubiquitous 7-Layer Dip gets a Mediterranean twist. Beginning with spicy homemade hummus, then a layer of chopped fresh cucumber, tomatoes, olives and tart goat cheese crumbles, this dip is sure to earn you extra points!
Servings: 8-10 servings
4Persian cucumbersseeded and diced small
4 tomatoesseeded and diced small
1/4cupfresh flat leaf parsleychopped
5-Minute Spicy Hummus
3/4cuplabnehGreek yogurt cheese or Greek yogurt, or a combination of the two
1/2cuppitted Kalamata olivessliced
4ouncescrumbled goat cheese
2tbspfreshly squeezed lemon juice
1tbspfresh flat leaf parsley or basilroughly chopped
To make salad layer, combine diced cucumbers, tomatoes,and parsley in a small mixing bowl. Toss to combine, then transfer to a colander and allow the mixture to drain (for at least 30 minutes,stirring occasionally) while you prepare the hummus and other ingredients.
When the salad is fully drained, spread the 1-1/2 cups of hummus evenly into the bottom of your serving dish. Then spread the labneh or Greek yogurt over the top of the hummus. Spoon the drained salad mixture on top of the labneh/Greek yogurt.
Sprinkle the olives and goat cheese crumbles on top.
Just before serving, sprinkle on your fresh lemon juice and chopped parsley or basil. This dip is great with pita chips!
Great served with pita chips! Inspired by The Shiksa. I used my own spicy hummus recipe, substituted goat cheese for feta because it has much less sodium, eliminated the salt, substituted kalamata olives, and cut the recipe almost in half.