Greek Six-Layer Dip

[Guest guest]

Greek Six-Layer Dip

 

15 ozs. canned white beans, drained and rinsed

1 tbsp. minced garlic

1 cup olive oil

1 tbsp. lemon juice

1 tsp. dried dill

1 tsp. dried oregano

1/8 tsp. salt

1 tbsp. red wine vinegar

1 tsp. Dijon mustard

1 cup finely chopped red onion

1 cups shredded zucchini

2 ozs. feta cheese, crumbled, sheep or goat feta is

good

1 cup chopped tomato

2 ozs. black olives, drained

pita chips or corn chips

 

In a blender or food processor, puree beans, garlic,

olive oil, lemon juice, dill, oregano, salt, vinegar,

and mustard until almost smooth. Mixture should still

have some texture. Spread bean mixture evenly in the

bottom of a serving dish with sides. In separate

layers, scatter the onion, zucchini, feta, tomatoes

and olives on top. Cover and chill several hours.

Serve with chips. Serves 8.

 

 

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