Three Layer Mediterranean Hummus Dip
If you could travel to any country right now where would it be?
I can easily think of at least ten that I’m dying to visit but I think I’d be happy almost anywhere in Europe along the Mediterranean coast. The little taste we got from our trip to Cassis was enough to make me fall in love.
The colorful buildings, the turquoise water, the fresh and flavorful FOOD. If there’s any cuisine that knows how to make healthy food taste incredible, it’s Mediterranean.
I thought about persuading Brandon to take me since he’ll be traveling to Germany and Belgium this summer but ultimately I decided it’s best to just stay home with Coco. It took us almost six months to nurse her back to good health after leaving her the last time so I don’t want to risk it again. I swear, sometimes I think having an infant would actually be easier than a 13-year old, 60-pound mutt! But she’s worth it. There’s nothing quite like a dog’s love.
Hopefully I’ll get back to the Mediterranean Sea one day but in the meantime, I plan to make the most of it by enjoying the flavors from the comfort of home. Whether it be from Quinoa Casserole, Stuffed Peppers, or a quick and easy Three Layer Dip.
So, about those layers. The picture above might look familiar to those of you who have had tzatziki because that’s basically all it is. Diced cucumber tossed with Greek yogurt, fresh dill, minced garlic and a touch of lemon juice.
It’s good enough to eat on it’s own but I layered it on top of hummus and then topped it off with diced olives, artichokes, red pepper, tomato and a little bit of fresh dill.
The whole thing comes together in less than 10 minutes and it looks pretty too which makes it perfect for a last minute appetizer to serve for guests.
And if you or your friends are eating a gluten-free diet, you can pair it with fresh veggies and Blue Diamond’s Almond Nut Thins for dipping. The Nut Thins are light and crispy and they go great with the creamy texture of the dip!
Also optional (but recommended) is serving it with a crisp white wine like Chardonnay or Sauvignon Blanc. The tangy flavors pair really well with a slightly acidic and fruity wine.
All together it makes for a cool and refreshing option to complement a warm summer day. Cheers to summertime, friends!
16 ounces hummus
6 ounces plain Greek yogurt
1 small cucumber, peeled and diced
juice 1/2 lemon
1 garlic clove, minced
pinch of salt
2 tablespoons + 1 tablespoon fresh dill, divided
1 red bell pepper, cored and diced
1 tomato, finely chopped
4 ounces artichoke hearts, finely chopped
4 ounces pitted olives, finely chopped
serving suggestions: Blue Diamond Almond Nut-Thins, carrots, tomatoes, sliced bell pepper
- Start by layering the hummus across the bottom of a large (approximately 9-inch) bowl or serving platter then set aside.
- In a separate small bowl, combine the Greek yogurt, diced cucumber, minced garlic and lemon juice. Sprinkle in a pinch of salt and 2 tablespoons of the fresh dill and stir together. Then layer it on top of the middle of the hummus.
- Finish by topping with diced red bell pepper, tomato, artichoke hearts and olives then sprinkle with remaining tablespoon of fresh dill. Serve immediately and enjoy!
*This dip is best served within a few hours of assembling due the watery nature of the cucumber.
This post is sponsored by Blue Diamond Nut Thins but all opinions and text are my own. Thank you for supporting the brands that help make this site possible!