Servings: 8-10 1x
Ingredients
- 3/4 cup original hummus (10-ounce container of store-bought or homemade hummus)
- 1/2 cup plain Greek yogurt (full fat or 2%)
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1–2 garlic cloves, pressed or minced
- 2 teaspoons fresh dill or 1/2 teaspoon dried dill
- 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
- Pinch of salt and black pepper
- 3/4 cup diced fresh cucumber
- 1/4 cup sliced or quartered cherry tomatoes
- 1/4 cup jarred roasted red pepper, sliced
- 3 tablespoons sliced or diced kalamata olives
- 1/4 cup crumbled feta cheese
- 2 green onions, sliced
- Fresh dill and/or oregano, optional for garnish
Instructions
- In a 9×9-inch dish or similar size platter or large plate, spread the hummus evenly into a layer on the dish.
- In a medium bowl combine the Greek yogurt, lemon juice, olive oil, garlic, dill, oregano, salt, and pepper. Layer the yogurt dip over the hummus on the platter.
- Next top the dip with layers of the diced cucumber, tomatoes, roasted red pepper, olives, feta, and sliced green onions.
- If desired, sprinkle a little fresh dill or oregano over tip. Drizzle lightly with more olive oil and top with cracked black pepper.
- Serve with veggies, crackers, pita chips, or any desired dippers.
Notes
For dairy-free, use a plain dairy-free yogurt and either omit the feta or use dairy-free crumbled cheese, such as Miyokos or Daiya.
Nutrition Information
- Serving Size: 1/8 of recipe
- Calories: 97
- Fat: 6 g
- (Sat Fat: 1 g)
- Sodium: 254 mg
- Carbohydrate: 7 g
- (Fiber: 1 g
- Sugar: 3 g)
- Protein: 3 g
- Cholesterol: 4 mg