This delicious dip is made by artichokes, cucumber, bell peppers, hummus, pita chips, Greek yogurt, and a mixture of olive herb and lemon zest. It is best to layer it before serving, as the turkeys tend to get dry when they sit too long. It will be a good idea to prepare all ingredients. Skip the yogurt and add more hummus if you don’t eat milk or you want to maintain it vegan. Enjoy healthy foods with your family and friends.
Preparation time: 100 minutes
Cooking time: 100 minutes
Serve: 10
Ingredients:
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1 medium cucumber, peeled and seeded
Kosher salt to taste
2 cups 2% Greek yogurt
2 tablespoons extra virgin olive oil
1 large clove garlic, finely grated
1/2 teaspoon dried mint or oregano
2 c fresh parsley leaves, chopped (about 1 large bunch)
1/2 cup chopped, pitted kalamata olives
1 teaspoon lemon zest
4 scallions, chopped
2 (14-oz) cans artichoke hearts, (drained and coarsely chopped)
2 c chopped jarred roasted red bell peppers
2 cups pita chips, crushed, plus more for serving
2 cups prepared hummus
1 cup crumbled feta, about 8 ounces
Directions:
Shred the cucumber on a grater box, tossed the cucumber with the salt and let it drain for 10 minutes in a strainer. Put the rest of the liquid out. In a medium bowl, mix drained cucumber with olive oil, yogurt, garlic, and mint.
In a small bowl, combine parsley, olives, citrus fruit zest, and scallions. In a cheesecloth piece or a strainer, place the artichokes, and dry. Repeat the process with peppers.
Put the dip in your favorite bowl in the medium 3 quarters glass bowl trifle. Spread the artichokes on the bottom, then on the top with a mixture of cucumber-yogurt, peppers, pita chips, hummus, feta, and olive-herb mixture.
Wrap and cool until chilled, for at least 1 hour or overnight, and then cover in the olive-herb mixture right before serving, when cooling overnight. Serve it with pita chips.
Ingredients
- 1 medium cucumber, peeled and seeded
- Kosher salt to taste
- 2 cups 2% Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, finely grated
- 1/2 teaspoon dried mint or oregano
- 2 c fresh parsley leaves, chopped (about 1 large bunch)
- 1/2 cup chopped, pitted kalamata olives
- 1 teaspoon lemon zest
- 4 scallions, chopped
- 2 (14-oz) cans artichoke hearts, (drained and coarsely chopped)
- 2 c chopped jarred roasted red bell peppers
- 2 cups pita chips, crushed, plus more for serving
- 2 cups prepared hummus
- 1 cup crumbled feta, about 8 ounces
Instructions
Shred the cucumber on a grater box, tossed the cucumber with the salt and let it drain for 10 minutes in a strainer. Put the rest of the liquid out. In a medium bowl, mix drained cucumber with olive oil, yogurt, garlic, and mint.
In a small bowl, combine parsley, olives, citrus fruit zest, and scallions. In a cheesecloth piece or a strainer, place the artichokes, and dry. Repeat the process with peppers.
Put the dip in your favorite bowl in the medium 3 quarters glass bowl trifle. Spread the artichokes on the bottom, then on the top with a mixture of cucumber-yogurt, peppers, pita chips, hummus, feta, and olive-herb mixture.
Wrap and cool until chilled, for at least 1 hour or overnight, and then cover in the olive-herb mixture right before serving, when cooling overnight. Serve it with pita chips.
