Oh, hi!
How was your weekend everyone?
Ben and I kicked things off with dinner, drinks, and bad hairdo spotting with friends at Mullets on Friday night, followed by an I-Cubs game under the stars (summer bucket list item!)
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.
Anyway! 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 delicious. 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!
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Greek Dip Platter
Description
Greek Dip Platter is a light and refreshing appetizer recipe with 7 layers of bold Greek flavors!
Ingredients
- 6oz plain Greek Yogurt
- 10oz Sabra Roasted Red Pepper Hummus (may not use entire thing)
- Toppings:
- minced red onion
- chopped cucumber
- chopped tomato
- chopped kalamata olives
- feta cheese
- chopped fresh parsley
- Dippers: Triscuits, pita chips, whole-grain crackers, carrots, celery, cucumber slices
Directions
- 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 recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!
Ultimate Thanksgiving Leftovers Guide | 20 Leftovers Recipes 11.23.2012
[…] Greek Yogurt and Hummus Dip […]
Sarah 11.07.2012
Do you think this could be made the night before?
I want to make it for Thanksgiving and it would be easier if I could prep it the night before
Thoughts? thanks!
Iowa Girl Eats 11.08.2012
You could layer the Greek yogurt and hummus the night before, but I would wait to sprinkle the toppings on right before serving. You could definitely chop those up the night before though!
Greek Dip Platter « A Tasty Life 10.29.2012
[…] Following such an indulgent lunch, I knew dinner had to be light. Â After carving pumpkins, I put together a no-cook Greek Dip Platter. […]
Sarah @ Cubicle2Kitchen 08.13.2012
I have made this several times in the last 3 months, I love it! I am thinking I will try an Italian version next with basil pesto, tomatoes, and parmesan cheese. Thanks for the recipe!
Mediterranean Dip « Cubicle To Kitchen 08.13.2012
[…] Recipe adapted from Iowa Girl Eats. […]
Michele A. 07.31.2012
Made this over the weekend (doubled it!) – and it got RAVE reviews!!! Served it with crudites & whole wheat pita chips – SUPER YUMMY-LICIOUS!! Thanks… :)
ann 07.27.2012
I made this dip tonight. It was great! I used the seiously spicy hummus and the bottom layer I used the costco jalapeno greek yogurt dip.
Terri 07.18.2012
This looks wonderful! I could probably eat this every day for the rest of my life (and I’m not exaggerating!)All your recipes look amazing… I’m a big fan, which is evidenced by the vast number of things I’ve pinned so far from your blog. I need to get cooking!!
Bernie 07.18.2012
I made this dip last night for my family and it’s a keeper:) I definitely think it’s better with something thin and crunchy/crispy. I could not find the Triscuit thins so used regular Triscuits and it was “okay”….then ate it with tortilla chips and “oh my” it was perfect:)
Karla 07.16.2012
I’ve made this about 4 times in the last week! I love it! Thank you for the great idea!
Ari visits, and I get strep « Magic Wands and Wooden Spoons 07.16.2012
[…] Iowa Girl Eats posted this dip. It’s amazing. I’m not going to post the recipe because it’s super easy and you should see her pics. They look great. My only thing I did was I pickled the red onions and used regular black olives! Of course. Also, I’m pretty sure we have the same plate-bowls. Served with zucchini and TJ’s RG pita chips! Make this immediately and eat it all the time. It really is perfect for a hot day. […]
Christina 07.15.2012
I tried this last night. It was so good! Delicious. I used Trader Joe’s Cilantro & Jalapeno Hummus. And you’re right, the Triscuit Thins are really good. Thanks for the recipe!
Lindsay 07.14.2012
I am really looking forward to trying to veganize this recipe! What a great idea!
Christa 07.10.2012
I made this for dinner tonight and my husband and I ate almost the whole thing! Thanks for the recipe!
Debra 07.10.2012
1I think I will fix this for our dinner tomorrow night – looks extremely delish! Thanks so much for sharing all of this with us.
Amy 07.10.2012
Haha I HATE roasted red peppers. And I married a Sicilian guy. Woops!
Hey try this one : 1 giant zucchini, sauteed until brown over med high heat with some oil and garlic. Or not sauteed. It probably doesn’t matter. Puree with a bunch of mint leaves (if you’re like me, you didn’t realize it’s a massive weed and are always trying to use it quick so it stops choking the life out of your other herbs) and a cup of greek yogurt. Salt pepper. NOM!
Delish dip.
What did we do before greek yogurt anyway?
Interior Roof Survey 07.10.2012
I love no heat required recipes in the summer… what a wonderful idea!!!
Suzanne Bolling 07.10.2012
welcome to ft collins! that’s where i live. have fun visiting the breweries- we have some new ones for you to try this time. also, great food trucks have popped up! you will have fun.
Alyssa S 07.10.2012
This looks amazing! Hope you have fun in my fun little town of Ft Collins! ;o)
Chantal 07.10.2012
I made a single portion of this dip for lunch today. So simple, so delicious and so refreshing in this heat! I’ll definitely be making this again (and again, and again, and again) throughout the summer!