Our Best Bites. Only, I figured that I really wanted some Tzatziki sauce in here, instead of the flavored cream cheese layer they use. It all tasted great, but there was one problem with the Tzatziki. Even though I squeezed all the water our of the cucumber I used, water still seeped out (maybe from the yogurt) and rendered the whole dip pretty watery after about an hour. (I'm sure the cukes and tomatoes on the dip itself helped.) So if you choose to use Tzatziki, I have a few tips. 1. Use strained Greek yogurt, or even strain it yourself. My yogurt was the really creamy kind, so I should have strained it. 2. A store-bought tzatziki might be less watery; I'm not sure. 3. Squeeze all the juice our of your shredded cuke, with your hands. 4. Make and eat this right away. If you don't want to deal with Tzatziki, use the flavored cream cheese layer from Our Best Bites. I think I will, next time.
I used the hummus from Our Best Bites cookbook, but you can use any recipe. They have a Roasted Red Pepper recipe on their website, which would be good too. The recipe I used is pretty similar to that; just omit the red pepper and cilantro.
Greek 7-Layer Dip
adapted from Our Best Bites and other websites
1 1/2 c. hummus (omit pepper and cilantro for plain hummus)
1 recipe Tzatziki Sauce
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
1. In the bottom of an 8x8 inch dish or similar size, spread the hummus. Then, layer on the Tzatziki sauce. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley.
2. Serve immediately if you want to avoid liquid seepage from the ingredients. :) Serve with pita chips, fresh vegetables, crackers, and/or flatbread.
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