How was your weekend everyone?
The rest of the weekend was filled with summery activities like gardening (I put up a wire fence to replace the TWO plastic ones the rabbits have chewed through – little a-holes have developed a taste for my cukes!), lots of walks, and some pathetic tennis playing. Seriously, just absolutely no skillz whatsoever on the court. And now my arm hurts.
Anyways! It was HOT throughout and I continued to keep my stove off, favoring dishes that don’t require any heat to make, like this Greek Dip Platter I’ve made twice in the past three days.
The recipe is inspired by a cream cheese-based Mediterranean dip my Mom makes for parties all the time, but I swapped out the cream cheese for tangy Greek yogurt, and added a layer of silky-smooth roasted red pepper hummus on top. Cooling cucumbers and tomatoes, salty kalamata olives and feta cheese, and fresh chopped parsley are sprinkled on, then everything’s scooped up with crackers and sliced veggies. This is an awesome protein-packed, quick, easy, and no-heat required light lunch or supper!
Start the Greek Dip Platter by choosing a deep plate with a lip. If all your plates are flat, no sweat – just use that instead. It’s all good!
Spread 6 oz plain Greek yogurt on the bottom of the plate.
Greek yogurt is thick and creamy, and provides awesome flavor and staying power to the dish due to its high protein content.
Next, dab some creamy Roasted Red Pepper Hummus on top then spread it around.
Sabra hummus is mind blowingly delish. It’s sooooo luxurious and creamy – like silk! I hate roasted red peppers, but this is my favorite flavor for some reason. You can pick any flavor you like best though.
Next, bust out the goodies! Top the yogurt and hummus with minced red onion, chopped cucumbers,
chopped tomatoes, and chopped kalamata olives.
Finish with a sprinkling of feta cheese, and tons of chopped fresh parsley.
Serve with the dippers of your choice. I chose new to me Triscuit Thins (love), sliced cucumbers, celery stalks, and sliced carrots!
Greek Dip Platter
6oz plain Greek Yogurt
10oz Sabra Roasted Red Pepper Hummus (may not use entire thing)
minced red onion
chopped kalamata olives
chopped fresh parsley
Dippers: Triscuits, pita chips, whole-grain crackers, carrots, celery, cucumber slices
Spread Greek yogurt on the bottom of a deep plate. Spread hummus evenly on top. Sprinkle on red onions, cucumbers, tomatoes, kalamata olives, feta cheese and parsley. Serve with dippers.
This dip is IT. Incredibly refreshing, and PACKED with flavor!
Normally I prefer eating crackers or chips with dip, over veggies (especially with salsa – who wants to dip veggies in veggies?!) but the Greek yogurt and hummus made it feel right.
Ok, the Triscuit Thins were really good in here too. So obsessed with this recipe – you will love it!
In other news, Ben and I are heading off to the great state of Colorado tomorrow! A friend of ours is getting married out there next weekend (whee! weddings!) so we decided to go out a few days early to spend some time with my brother and other family who live in the area.
I’m hoping to get out for an awesome hike in the Rockies, and maybe fit in a Fort Collins brewery tour on bikes. A couple years ago we did the Coors brewery tour in Golden, CO, and the New Belgium Brewery tour in Ft. Collins (a MUST DO for anyone visiting the area!) but, hello, multi breweries visited via two wheels? FUN!
Talk to you from a mile high!
Have you gone/plan on taking any fun summer vacations this year?