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Mediterranean 7-Layer Dip

With a homemade tzatziki dip as the base, this Mediterranean-inspired layered dip is served with oven-baked pita chips for the perfect appetizer.

Appetizer

Prep  20 Mins

Cook  10 Mins

Total  30 Mins

Servings:  4 to 6

Organic Meadow
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)

How To Make It

Layered Dip:

  1. Step 1

    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. Step 2

    In medium bowl, stir together yogourt, cucumber, lemon juice, 1 tbsp (15 mL) mint, dill, garlic, remaining salt and pepper.

  3. Step 3

    In small bowl, stir together remaining mint and parsley.

  4. Step 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.

Pita Wedges:

  1. Step 1

    Preheat oven to 400°F (200°C).

  2. Step 2

    In small bowl, stir together melted butter, oregano, garlic powder, salt and pepper.

  3. Step 3

    Brush pitas with melted butter mixture. Cut each into 6 wedges. Arrange in single layer on 2 parchment paper–lined baking sheets.

  4. Step 4

    Bake, flipping halfway through the cooking time, for 8 to 10 minutes or until lightly golden and toasted.

  5. Step 5

    Serve dip with pita wedges.

Tip

Alternatively, assemble dip in shallow glass bowl or dish for a party presentation.

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