WESTCHESTER COUNTY, N.Y. -- Are you looking for something deliciously different to bring to a barbecue this summer? Why not make a yummy Mediterranean-style dip (a healthier, lower-fat version of the popular Mexican layer dip), which I am now going to share with you. I got the bones of this recipe from my friend Randi S., who’s been on a number of my summer tennis teams.
Here’s how you make the dip: First, spread a 1/2-inch layer of hummus (buy it in the store or visit my blog on homemade hummus) on the bottom of a glass or porcelain pie dish (I usually make 1 1/2 times the recipe so I used a glass casserole dish that measures 8 x 12 x 2 inches). Then mince a tablespoon each of red onion and cucumber and stir into a container of plain yogurt, creating a refreshingly tasty tzatziki-style mixture. Spread the yogurt in a thin layer over the hummus.
The next step is to tear up some spinach leaves and sprinkle them over the dip, followed by a half cup each of roughly chopped tomato (quartered cherry tomatoes or diced larger ones) and the remaining red onion and cucumber. For a final touch, scatter Feta cheese on top. I am not a big fan of black olives, but you could also add these here as well. All that’s left to do is pick up some pita chips and dig in!
I brought this dip to an end-of-season tennis team dinner and it was totally devoured. My friend Robin D. gave it the biggest compliment by saying, “It tastes like Greece,” and there were many requests for the recipe. In response, I am now posting it in the blogosphere to share with all my tennis teammates and the world.
1 7-oz. container hummus (buy in store or check out the homemade recipe on my blog)
1/2 cup plain yogurt
1/2 cup fresh spinach, torn into pieces
1/2 cup cucumber, chopped, plus 1 tablespoons minced
1/2 cup red onion, chopped, plus 1 tablespoons minced
1/2 cup tomatoes, chopped
1 4 oz. container crumbled feta cheese
1/2 cup black olives, optional
Spread hummus on bottom of a 9-inch-round pie pan. Mix one tablespoon each of red onion and cucumber and stir into plain yogurt, then spread mixture in a thin layer over the hummus.
Sprinkle torn spinach leaves over the hummus, and then add 1/2 cup each of roughly chopped tomato and remaining cucumber and red onion. Top with crumbled feta cheese (and olives if you choose).
Serve with pita chips.
Laura Joseph Mogil is a freelance writer and publicist residing in Briarcliff Manor, N.Y. You can read her blog at www.inspiredchef.net.
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