Mediterranean Seven Layer Dip

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Mediterranean Seven Layer Dip

This Mediterranean seven layer dip is part dip, part seven layer salad! With garlicky hummus, artichokes, olives, feta, and more, it's full of fresh flavors and textures. Perfect for any party!

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Mediterranean

Keyword: seven layer dip

Servings: servings

Author: Katerina Petrovska

Ingredients

For the Hummus

16 ounces can of garbanzo beans rinsed
3 tablespoons olive oil
2 tablespoons tahini paste (if you don't have tahini paste, you don't have to use it)
3 garlic cloves
Fresh lemon juice from 1 whole lemon
¼ cup fresh Italian parsley leaves
salt and freshly ground black pepper to taste
2 tablespoons water

For the Dip

1 cup plain yogurt
14.75 ounces jar of artichoke hearts (I use Cara Mia Artichoke Hearts in Water)
1 cup sliced black olives
6 cups Romaine lettuce
2 cups sliced cherry tomatoes
4 ounces tub of crumbled feta cheese
extra virgin olive oil
crostini for serving

Instructions

Prepare the hummus. Place all the hummus ingredients in a food processor. Process for 2 minutes, scrape down the sides and continue to process until smooth and thoroughly combined (about 4 minutes). If you like a thinner hummus, add 1 more tablespoon of water and process it until combined.
Assemble the dip. Spoon the prepared Hummus into a deep salad bowl or trifle bowl. Spread the yogurt over the hummus. Layer artichoke hearts over the yogurt, then black olives. Layer lettuce leaves over the olives. Lastly, add tomatoes and feta cheese.
Serve. Drizzle with a bit of extra virgin olive oil (optional) and serve with crostini, toasted garlic bread slices, crackers, mini naan dippers, etc.

Notes

Keep refrigerated. You can make the dip a few hours ahead of time and keep it refrigerated. Don't add the olive oil to the top of the lettuce until you're ready to serve.

Nutrition