Ingredients
Scale
Layer 1:
- 2 cups hummus (store-bought or homemade)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Layer 2:
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Layer 3:
- 1½ cups cucumber, diced and seeded
- 2 tablespoons red onion, finely chopped
Layer 4:
- 1½ cups cherry tomatoes, quartered
- 1 tablespoon olive oil
- Salt to taste
Layer 5:
- 1 cup Kalamata olives, pitted and roughly chopped
Layer 6:
- 1 cup crumbled feta cheese
Layer 7:
- ½ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Red pepper flakes for garnish (optional)
For Serving:
- Pita chips, pita bread, or fresh vegetables
Instructions
- Mix the hummus with lemon juice and olive oil until smooth. Spread it evenly across the bottom of a 9×13-inch dish or large serving platter.
- Stir together the Greek yogurt, minced garlic, dill, salt, and pepper in a small bowl. Spread this mixture carefully over the hummus layer.
- Pat the diced cucumber dry with paper towels to remove excess moisture. Scatter the cucumber and red onion evenly over the yogurt layer.
- Toss the quartered cherry tomatoes with olive oil and a pinch of salt. Distribute them over the cucumber layer.
- Sprinkle the chopped Kalamata olives across the tomatoes, spreading them out so each scoop gets some.
- Crumble the feta cheese over the entire dish, making sure to cover most of the surface.
- Finish with the chopped parsley and mint. Add a sprinkle of red pepper flakes if you like a little heat.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together. Serve with pita chips, warm pita bread, or fresh vegetables for dipping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
