Sue's 7 Layer Greek Dip

I like serving this on a platter, with the hummus spread out as the base layer. You can certainly contain it in a straight-sided bowl as in this picture. You may want to provide a spoon for easier spreading.

2 cups hummus, homemade or bought, any flavored version you like

1 recipe Sue's tzatziki (see below)

diced cucumbers (can be leftover from the tzatziki)

optional: a handful of diced tomatoes, drained in a strainer for 10 minutes

a handful of feta (more than that makes the tzatziki taste like cottage cheese)

a handful of chopped dill

3 scallions, chopped

a handful of small pitted olives or larger olives, sliced

Layer the ingredients in the order listed. (You may not need quite all the tzatziki. Save the extra to serve as a dip by itself or on top of anything from kebabs to veggie burgers.) Serve Greek dip with homemade pita chips.

Sue’s Tzatziki

1 cup 2% Greek yogurt

1 cup WHOLE milk (I know!) Greek yogurt

1 English cucumber

¼ tsp. Kosher salt

1 tbl. fresh lemon juice

1 garlic clove, center stalk removed and pressed

2 tsps. dill, finely chopped

1/4 tsp Kosher salt

Place the yogurt in a strainer lined with damp cheesecloth. Strain it over a bowl for 30 minutes.

(Because it’s Greek yogurt and already strained, you can skip this step, but it does remove a bit of liquid.)

Cut the ends off an English cucumber and peel. Cut into a small dice. Place in a small strainer over a bowl and stir in ¼ tsp. Kosher salt. Let sit for 20 minutes.

Place strained yogurt in a bowl. Add a good amount of the cucumbers (no need to rinse) into the yogurt. (Remember it’s YOGURT with cucumbers, not the other way around, so you may not need ALL the cucumber for the taztziki. Set the rest aside to sprinkle on top of the dip.) Stir in lemon juice, garlic and dill. Stir in Kosher salt to taste, starting with ¼ teaspoon. Cover well and refrigerate overnight, or at least 3 to 4 hours.

Baked Pita Chips

1 pita (I prefer wholewheat) makes 16 chips

Cut each pita into 8 wedges. Separate eat one in half. Lay pita on a baking sheet in a single layer (they can be jammed next to each other.) Bake in a preheated 375°F oven for 7 to 10 minutes or until lightly browned. Let cool and store in a ziplock bag. You can reheat them in a big jumbled pile in the toaster oven for a minute or two before serving.

Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.