1 medium cucumber, peeled and seeded
2 cups 2% Greek yogurt
2 Tbsp extra virgin olive oil
1 large clove garlic, finely grated
½ tsp dried mint or oregano
2 cups fresh parsley leaves, chopped (about 1 large bunch)
½ cup chopped, pitted Kalamata olives
1 tsp lemon zest
4 scallions, chopped
2 14-oz cans artichoke hearts, drained, coarsely chopped
2 cups chopped jarred roasted red bell peppers (about 14 oz)
2 cups crushed pita chips, plus more for serving
2 cups prepared hummus
1 cup crumbled feta (about 8 oz)
1. Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl.
2. Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers.
3. Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture.
4. Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips.
Source and Credits
Courtesy of Food Network Kitchen.
Copyright 2013 Television Food Network, G.P. All rights reserved