Recipe: Greek Dip Platter

Making party food in the summer can be a bit tricky – turning on the oven is out of the question, being able to prep as much as possible is still a must though, and taking advantage of fresh summer flavors is key. Don’t worry though, I think I found the answer – this Greek Dip Platter. It’s healthy, easy to make, and packed with fresh summer flavors.

Domestocrat’s Greek Dip Platter
8 oz. (1 container) hummus (I used Garden Veggie)
10 oz. greek yogurt
1/4 red onion, minced fine
1 tomato, rough chopped
1/2 English cucumber, minced fine
1 red pepper, minced fine
1/2 cup kalamata olives, rough chopped
1 cup feta cheese, crumbled or cut into cubes
1 tbsp. fresh parsley, minced fine
1 tsp. fresh thyme, minced fine

Before we begin, let’s review a quick and fast way to mince a cucumber. The other veggies in this recipe are pretty straightforward to chop but the cuke can sometimes be trickier. Start by taking the cucumber and cutting it in half.

Slice each half straight through the middle, line up the pieces and cut lengthwise to create long skinny strips, then chop into cubes. Done!

Now we’re ready to make the dip. It seriously couldn’t be easier or faster once you have your veggies prepped. Start with a large platter – flat or bowl, your choice. I picked flat so each layer would be visible to our guests. With a seven layer dip, the layers are well known. With a new dip like this I like folks to be able to see what they’re eating.

First the hummus goes down – spread it out evenly onto the platter.

Layer the greek yogurt on top and spread out evenly on top of the hummus.

Sprinkle on the red onion layer then the tomato layer. Even coverage is key.

Next the cucumber layer goes down, then the red pepper layer.

Finally, sprinkle on the olives (I only put them on half to respect the non-olive-eaters like my hubs), feta, and fresh herbs.

That’s it! Serve up along side pita bread or crackers and watch this dip disappear.