Favorite Recipe Friday: Greek Dip

Here’s a great party dip that’s on the healthier side. Bonus: it’s a great time of year for cucumbers and tomatoes!


Before adding the final (& most important) ingredient

1 c. plain Greek yogurt (I use whole milk Greek yogurt)
1 clove garlic, minced
1 tsp. dill
Juice of 1/2 lemon
10 oz. hummus
1 Tbsp. minced red onion
1/2 cucumber, diced
1 Roma tomato, diced
1/4 c. Kalamata olives, chopped (I used black olives this time because I had them on hand.)
1/4 c. crumbled feta cheese


  1. In a small bowl, combine yogurt, garlic, dill and lemon juice. Set aside.
  2. In a medium-sized platter or glass dish (6 c. pyrex container shown in photo), spread the hummus in an even layer. Add yogurt mixture as a layer on top of the hummus.
  3. Sprinkle red onion, cucumber, tomatoes, olives and feta on top.
  4. Serve with chips or crackers.

Note: Instead of dicing the cucumber and putting it in the dip, you could use cucumber slices in place of the chips or crackers to scoop the dip.



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