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9-Layer Greek Dip

Instead of the same taco dip at every family event or potluck, try this light, cool and refreshing Greek dip. It looks and tastes healthy—and it is. —Shawn Barto, Winter Garden, Florida
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    5-1/2 cups

Ingredients

  • 1 carton (10 ounces) hummus
  • 1 cup refrigerated tzatziki sauce
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup chopped water-packed artichoke hearts, drained
  • 1/2 cup chopped pitted Greek olives, optional
  • 1/4 cup chopped pepperoncini
  • 1 cup crumbled feta cheese
  • Baked pita chips

Directions

  • In a 9-in. deep-dish pie plate, layer first 6 ingredients; top with olives, if desired, and pepperoncini. Sprinkle with feta cheese. Refrigerate until serving. Serve with pita chips.
Do it yourself: For that fresh-from-the-kitchen taste, make your own tzatziki sauce by combining 1/2 cup peeled, seeded and finely chopped cucumber with 1/2 cup plain Greek yogurt, 4 teaspoons lemon juice, 1 tablespoon chopped dill, 1 minced garlic clove, and salt and pepper to taste. Refrigerate.
Nutrition Facts
1/4 cup (calculated without pita chips): 60 calories, 4g fat (1g saturated fat), 5mg cholesterol, 210mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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