When we're hosting lots of people in Maine, we like to keep things simple but delicious. I had found a recipe for Greek Layer Dip in my recent Martha Stewart magazine and figured I would give it a try. This recipe was super easy to make (I modified it slightly- see below) and was healthy, which is always a bonus. I served it with pita chips as well as Middle Eastern Flatbread from Trader Joe's.
Ingredients
- 1 garlic clove
- 2 15 ounce cannellini beans
- 1/2 cup plain Greek yogurt
- 1 lemon
- 1 cup cherry tomatoes chopped
- 1/2 English cucumber chopped
- 1/2 cup pitted Kalamata olives
- 4 ounces of crumbled feta cheese
- 1/4 cup parsley chopped
- Drizzle of olive oil
Directions
- In a blender or food processor, pulse garclic. Add cannellini beans, yogurt, and 1 tablespoon of lemon juice and puree. Season with kosher salt and pepper.
- Spread the mixture onto a platter and top it with the chopped cherry tomatoes, cucumbers, and season with salt.
- Add the olives and crumbled feta and 1/4 cup of chopped parsley. Drizzle with olive oil and sprinkle with more pepper. Serve with pita chips or flatbread.
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