Guest guest Posted June 17, 2008 Report Share Posted June 17, 2008 @@@@@ Zorbas Layered Veggie Dip 1 1/2 cups Greek yogurt, (see below to make your own) 2 tablespoons fresh snipped chives 1 cup hummus, store-bought or make your own 1 cucumber, peeled, seeded, and chopped 3 plum tomatoes, seeded and chopped 1/4 cup oil-cured or Greek-style olives, sliced 4 ounces feta cheese, crumbled 1/4 cup green onions, white and green parts, chopped Fresh or dried oregano, for garnish 1. Mix the yogurt and chives together and spread in a 10-inch glass pie-plate. 2. Spread the hummus evenly over the yogurt. Sprinkle with cucumber, then with tomatoes, olives, feta, and green onions. Sprinkle top with oregano. 3. Serve with pita chips. May also be used in wraps or pita pockets as a sandwich, or served with grilled eggplant. Serves 4 to 6. Author: Inspired by Simply In Season, by Mary Beth Lind and Cathleen Hockman-Wert (Herald Press, 2005). Source: Annie B. Bond for care2.com Formatted by Chupa Babi: 06.16.08 To Make Greek-Style Yogurt: Place the contents of a large container of plain yogurt in a colander or strainer lined with cheesecloth. Allow to drain for an hour. The thickened yogurt remaining in the colander is Greek-style yogurt! We could make a meal of this creamy, zesty layered dip, scooped up with pita chips, rolled in a whole-wheat wrap, or served with grilled eggplant. Because it’s made with yogurt and hummus instead of mayo or sour cream, it is lighter and better for you than most dips, and cucumber, tomato, and olives give it real Greek-style zip. This heart-healthy appetizer makes a Mediterranean-style party of any gathering. ----- Quote Link to comment Share on other sites More sharing options...
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