Greek Dip Platter
Greek Dip Platter is a light and refreshing appetizer recipe with 7 layers of bold Greek flavors!
How was your weekend everyone?
Ben and I kicked things off with dinner, drinks, and bad hairdo spotting with friends at Mullets on Friday night, followed by an I-Cubs game under the stars (summer bucket list item!)
Anyway! It was HOT throughout and I continued to keep my stove off, favoring dishes that don’t require any heat to make, like this Greek Dip Platter I’ve made twice in the past three days.
The recipe is inspired by a cream cheese-based Mediterranean dip my Mom makes for parties all the time, but I swapped out the cream cheese for tangy Greek yogurt, and added a layer of silky-smooth roasted red pepper hummus on top. Cooling cucumbers and tomatoes, salty kalamata olives and feta cheese, and fresh chopped parsley are sprinkled on, then everything’s scooped up with crackers and sliced veggies. This is an awesome protein-packed, quick, easy, and no-heat required light lunch or supper!
Start the Greek Dip Platter by choosing a deep plate with a lip. If all your plates are flat, no sweat – just use that instead. It’s all good!
Spread 6 oz plain Greek yogurt on the bottom of the plate.
Greek yogurt is thick and creamy, and provides awesome flavor and staying power to the dish due to its high protein content.
Next, dab some creamy Roasted Red Pepper Hummus on top then spread it around.
Sabra hummus is mind blowingly delicious. Sooooo luxurious and creamy – like silk! I hate roasted red peppers, but this is my favorite flavor for some reason. 🙂 You can pick any flavor you like best though.
Next, bust out the goodies! Top the yogurt and hummus with minced red onion, chopped cucumbers,
chopped tomatoes, and chopped kalamata olives.
Finish with a sprinkling of feta cheese, and tons of chopped fresh parsley.
Serve with the dippers of your choice. I chose new to me Triscuit Thins (love), sliced cucumbers, celery stalks, and sliced carrots!
- 6oz plain Greek Yogurt
- 10oz Sabra Roasted Red Pepper Hummus (may not use entire thing)
- minced red onion
- chopped cucumber
- chopped tomato
- chopped kalamata olives
- feta cheese
- chopped fresh parsley
- Dippers: Triscuits, pita chips, whole-grain crackers, carrots, celery, cucumber slices.
- Spread Greek yogurt on the bottom of a deep plate. Spread hummus evenly on top. Sprinkle on red onions, cucumbers, tomatoes, kalamata olives, feta cheese and parsley. Serve with dippers.
This dip is IT. Incredibly refreshing, and PACKED with flavor!
Normally I prefer eating crackers or chips with dip, over veggies (especially with salsa – who wants to dip veggies in veggies?but the Greek yogurt and hummus made it feel right.
Ok, the Triscuit Thins were really good in here too. So obsessed with this recipe – you will love it!