A while back I shared an Amazing Greek Layered Dip with you. We made it again only this time we left the ground lamb out of the recipe. We made our own Tzatziki for this dip and I want to share the recipe with you. But first I will tell you what is in these fantastic layers. enjoy!!
1. Hubby's Hummus - He makes Hummus about once a week. One of the many things I love about him.
2. The first veggie layer; torn up romaine and tomatoes.
4. Second veggie layer; black olives and roasted red peppers
5. Lots and lots of crumbled Feta
recipe adapted from Ina Garten
What you need for Tzatziki:
1 pint plain Greek yogurt (I use fat free or low fat)
1 cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper
What you do:
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Allow both bowls some time to drain, you can do this earlier and just leave in the refrigerator until you are ready to make the tzatziki. This allows the yogurt to thicken, my recipe (as opposed to Ina Gartens) uses Greek yogurt, you won't need to drain it as much.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. Serve chilled or at room temperature.
We served this with a dinner of grilled lamb, rice and pitas.
We all started by dipping the pitas in this dip but ended up putting it on everything!