There really is no clever post/recipe title that could better describe this creamy, crunchy, healthy goodness that is so easy to make and serve when entertaining at home or when dining in someone else’s home. I found the 8-Layer Mediterranean Dip recipe on the Whole Foods website (they have a great recipe section!), and my recipe search for an appetizer gathering was instantly complete. No additional web crawling necessary.
I added one additional layer (tomatoes on top) because I had half of a fresh tomato left over from another kitchen concoction. I will continue to make it with 9 layers since the fresh tomato added a bright flavor and color on top of the dish. It was a huge hit according to munchers in the group (including myself), and even made it onto Sarah’s healthy eating blog (only half-eaten). I am also proud of the fact that it falls into my “Green Entertaining” category, since it’s a no-bake recipe, and takes more energy to devour it than to make it. Here it goes, as-is from the Whole Foods recipe:
This healthy dip will be a hit at your next party. Layer it in a glass bowl or small trifle dish, if you like. To avoid the dip becoming watery, be sure to drain the wet ingredients well.
- 1 (8-ounce) container hummus
- 1 cup firmly packed baby spinach, roughly chopped
- 1 cup thinly sliced roasted red peppers, drained
- 1 (6-ounce) jar marinated artichoke hearts, drained and roughly chopped
- 1 cup plain lowfat or nonfat Greek-style yogurt
- 1/2 cup sliced pitted black olives, such as Kalamata
- 1/4 cup thinly sliced green onions
- 1/4 cup crumbled feta cheese
- Pita chips
- Spread hummus evenly in the bottom of an 8-inch square dish.
- Scatter spinach over the top and press down lightly.
- Arrange peppers,
- then artichokes hearts over the top.
- Drop yogurt in dollops over the artichokes, then spread out to make an even layer.
- Sprinkle with olives,
- Sprinkle with green onions
- Sprinkle with feta
- *Rebeccammended 9th layer: add fresh tomatoes on top, diced
Serve with pita triangles or chips (try making them yourself) on the side.
- I used reduced fat Feta and non-fat Greek yogurt to make the dish as light and healthy as possible.
- The marinated artichoke hearts (versus plain canned artichoke hearts) really add a seasoned flavor that rounds the dish out well.
- Don’t forget to get pitted olives so you can easily slice them in half! (I’ve learned the hard way on this one many a time)