It’s safe to assume that everyone reading this has heard of Mexican 7-layer dip. You know it, you love it, it has beans and cheese and sour cream and guac and all other kinds of delicious things that you would want to load onto a tortilla chip. It’s a dream come true. This is like that, but with a Mediterranean flair. It’s fresh and summery and I could eat it probably every single day and not get sick of it.
Mediterranean 7-layer dip
[FLOUR + FIELDS]
Yield one 8×8 dish
Ingredients
- 1 cup hummus (homemade or store-bought)
- 1 cup dill yogurt dip*
- 1-2 Tbsp Za’atar (optional, but really good)
- ¼ cup fresh herbs of your choosing (any combination of dill, oregano, chives, basil, cilantro, mint, etc.)
- ½ – ¾ cup cucumber, diced
- ½ – ¾ cup tomato, diced
- ¼ – ½ cup olives (kalamata preferred, or black), sliced
- ¼ – ½ cup pickled banana pepper rings, roughly chopped
- ¼ cup feta crumbles
- Additional dill (dried or fresh) for garnish
Assembly
Review ingredient list and ponder in your heart which you would like to include and which you would like to disregard. This recipe is super flexible. You could even add different toppings in as you desire (roasted red pepper? artichoke hearts? capers? Only you can decide what is right for you).
Layer your chosen ingredients in your square casserole dish (double recipe for a 9×13). Order doesn’t particularly matter as long as you have hummus and yogurt dip on the bottom. I do it in the order written above.
To Serve
This recipe works great as a dip with pita chips, pita wedges, or fresh vegetables (carrot sticks, mini bell peppers, etc.). We sometimes make it a meal by stuffing a pita pocket with this dip, a protein like falafel or lunch meat, and some lettuce.
*I’ve seen yogurt dill sauce sold in stores, but I usually fake it by mixing the following into greek yogurt: dill, onion powder, garlic powder, lemon juice, salt, and pepper.
