Ingredients:
Layered Dip:
- 1 cup (250 mL) packed grated cucumber
- 1 tsp (5 mL) salt, divided
- 1 cup (250 mL) Organic Meadow Whole Milk Greek Yogourt
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 3 tbsp (45 mL) finely chopped fresh mint, divided
- 1 tbsp (15 mL) finely chopped fresh dill
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) black pepper
- 2 tbsp (30 mL) finely chopped fresh parsley
- 3/4 cup (175 mL) halved pitted kalamata olives
- 1/3 cup (75 mL) finely diced red onion
- 3/4 cup (175 mL) hummus
- 1/3 cup (75 mL) chopped drained jarred pepperoncini chile pepper
- 1 1/2 cups (375 mL) halved cherry tomatoes
- 1 1/2 cups (375 mL) diced cucumber
Pita Wedges:
- 1/4 cup (60 mL) Organic Meadow Cultured Butter, melted
- 1 tsp (5 mL) dried oregano
- 1/4 tsp (1 mL) garlic powder
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 4 Greek-style pita breads (7 inches/18 cm)
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Instructions:
1. Layered Dip: In colander set over bowl, sprinkle cucumber with 1/2 tsp (2 mL) salt. Let stand for 10 minutes on the counter. Squeeze dry to remove excess moisture.
2. In medium bowl, stir together yogourt, cucumber, lemon juice, 1 tbsp (15 mL) mint, dill, garlic, remaining salt and pepper.
3. In small bowl, stir together remaining mint and parsley.
4. Pour half the tzatziki mixture into bottom of 9 x 7-inch (23 x 18 cm) serving dish. Layer on olives, onion, mint mixture, hummus, pepperoncini, tomatoes, cucumber and remaining tzatziki mixture. Cover and refrigerate until ready to serve.
5. Pita Wedges: Preheat oven to 400°F (200°C).
6. In small bowl, stir together melted butter, oregano, garlic powder, salt and pepper.
7. Brush pitas with melted butter mixture. Cut each into 6 wedges. Arrange in single layer on 2 parchment paper–lined baking sheets.
8. Bake, flipping halfway through the cooking time, for 8 to 10 minutes or until lightly golden and toasted.
9. Serve dip with pita wedges.
Tip: Alternatively, assemble dip in shallow glass bowl or dish for a party presentation.
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