The other night, some of the members of my weight loss support group met up for an evening at a local winery. These small wineries in Ohio allow patrons to bring in food. Sometime last year I had saved this dip recipe. I needed to take something somewhat healthy, and it was calling my name.
It’s very simple and actually pretty versatile. I changed a few ingredients to meet my tastes. I would say that you pretty much could use any veggie combination for the layers. It tastes better than the high fat, high calorie Mexican layered dips. Give it a try for your next party or potluck.
- 1 (8-ounce) container of your favorite hummus
- 1 cup diced roasted red peppers
- 1/2 cup marinated artichoke hearts
- 1/2 cup tomatoes, seeded
- 1/2 cup pitted black or Kalamata olives
- 1/2 cup thinly sliced green onions
- 1 individual serving size container of plain low-fat or nonfat Greek-style yogurt
- 1/2 cup of crumbled feta cheese
- Prepare the veggies by draining and drying them with a paper towel. You want to remove as much excess moisture as possible before layering the ingredients. Roughly dice and place into small bowls.
- Spread the hummus evenly in the bottom of an 8-inch baking dish or medium serving platter.
- Layer the roasted red peppers and artichoke hearts over hummus.
- Drop yogurt in dollops over the artichokes. Use a knife to spread the yogurt evenly.
- Layer the tomatoes, olives, and green onions over the yogurt.
- Sprinkle with ½ cup of crumbled feta cheese.
- Serve with pita chips.