This recipe is featured in our April 2019 Food +Entertaining Article, Welcome A Vibrant Spring.
Easy Seven-Layer Greek Tzatziki DipCourse: Appetizers
- For the Tzatziki sauce
1 large cucumber, peeled, seeded and halved
½ teaspoon salt
1 cup Greek yogurt
½ cup sour cream
1 ½ tablespoons dried dill
1 tablespoon fresh lemon juice
2 cloves garlic, minced
- For the dip
Olive oil cooking spray
4 ounces red pepper hummus
1 cup Kalamata or black olives, sliced
1 cup cucumbers, chopped
1 ½ cups grape tomatoes, halved
¼ cup red onion, finely chopped
4 ounces crumbled Feta cheese
- To prepare the Tzatziki sauce, place cucumber in colander in sink. Sprinkle with salt on both sides. Let sit for 30 minutes, turning several times. Dry with paper towels and finely chop. In medium bowl, combine chopped cucumber, yogurt, sour cream, dill, lemon juice and garlic. Cover and place in refrigerator for 30 minutes.
- To prepare the dip, spray medium casserole dish with olive oil cooking spray. Spread with hummus, Tzatziki sauce, Kalamata olives, cucumbers, grape tomatoes, red onion and Feta cheese. Refrigerate for 1 hour or overnight. Serve with pita chips.
- Recipe from Small Town Woman