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Friday, May 29, 2015

Greek Salad Layer Dip


This recipe is meant to be an appetizer, but we enjoyed it as a light dinner served with pita crisps. I think this would be perfect for a summer picnic, because it is fresh, colorful and easy to scoop out and serve on plates.

Recipe from iFood For Real.

Ingredients:

-2 large tomatoes, diced
-1/2 long cucumber, diced
-1/2 cup red onion, minced
-1 large yellow bell pepper, diced
-1 tsp ground black pepper
-1 cup feta cheese, crumbled & divided
-1 + 1/2 tbsp oregano, dried & divided
-3/4 cup parsley, finely chopped & divided
-1 cup 0% Greek yogurt, plain
-2 cups Romaine lettuce, finely shredded & packed
-1/2 cup Kalamata olives, pitted & sliced
-1/4 cup red bell pepper, diced

In a 8" x 8" baking dish, spread tomatoes on the bottom. Top with cucumber, red onion, red bell pepper and yellow bell pepper spreading evenly. Sprinkle with black pepper, 1/2 cup feta cheese, 1 tbsp oregano and 1/2 cup parsley.

Use a spatula to spread a layer of Greek yogurt on top. Make a layer of Romaine lettuce and then top with remaining 1/2 cup feta cheese, olives, 1/2 tbsp oregano and 1/4 cup parsley.

 Serve cold with pita bread or pita crisps. 



This dip was light and refreshing. It's made up of mainly vegetables, but the Greek yogurt helps to hold everything together. This is incredibly healthy, because of the wide variety of vegetables and it's also low calorie. We divided this into 16 half cup servings, but you can divide it however you'd like. 

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