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:

Serves 8

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.

Ingredients

• 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

Instructions

1. Spread hummus evenly in the bottom of an 8-inch square dish.
2. Scatter spinach over the top and press down lightly.
3. Arrange peppers,
4. then artichokes hearts over the top.
5. Drop yogurt in dollops over the artichokes, then spread out to make an even layer.
6. Sprinkle with olives,
7. Sprinkle with green onions
8. Sprinkle with feta
9. *Rebeccammended 9th layer: add fresh tomatoes on top, diced

Serve with pita triangles or chips (try making them yourself) on the side.

Rebecca’s Tips:

• 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)