Monday, March 1, 2010

Mediterranean Layered Dip

Mediterranean layered dip

(eat with baked pita triangles or buy pita chips)

You will need:
1 cup of garlic flavored hummus
1/2 cup fat-free yogurt
1/4 teaspoon ground cumin
1/2 teaspoon of finely chopped mint
1 1/3 cups of seeded and finely chopped cucumbers
1 1/3 cups of seeded and finely chopped roma tomatoes
1 teaspoons finely chopped fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon minced fresh garlic
pinch of salt
1/4 cup finely chopped red onion
3 ounces reduced fat feta cheese, crumbled
2 tablespoons chopped Kalamata olives (about 8)
Optional: 6 pita pockets cut into triangles and baked for dipping

Layer it in a casserole pan starting with the first ingredient and moving through the list.
Refrigerate at least an hour before serving.

You can also use this dip in a pita pocket with slices of chicken,  see my Greek Isle Pocket recipe for more details.

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