Mediterranean Seven Layer Dip Salad

15 mins Serves 14 A fantastic recipe filled with garlic hummus, yogurt, artichokes, olives, feta cheese and more. The perfect salad dip for parties, picnics and family get-togethers. #STARFineFoods Ingredients:
For the Hummus
1 can (16-oz.) garbanzo beans, rinsed 3 Tbsp. STAR Extra Virgin Olive Oil 2 Tbsp.  tahini paste (if you don't have tahini paste, you don't have to use it) 3 garlic cloves Fresh lemon juice from 1 whole lemon ¼ cup fresh Italian parsley leaves Salt and fresh ground pepper, to taste 2 Tbsp. water
Layers
Prepared hummus dip 1 cup plain non-fat yogurt 1 jar (14.75-ounces) Cara Mia Artichoke Hearts in Water 1 cup sliced ripe olives 6 to 8 cups Romaine lettuce leaves 2 cups sliced cherry tomatoes 1 container (4-ounces) crumbled feta cheese STAR Extra Virgin Olive Oil Toasted garlic bread slices for serving Instructions:

Place all hummus dip ingredients in a food processor; process for 2 minutes, scrape down the sides and continue to process until smooth and thoroughly combined, about 4 minutes. If you like a thinner hummus, add 1 more tablespoon water and process it until combined.

Spoon prepared hummus into a deep salad bowl or trifle bowl. Add yogurt over hummus. Layer artichoke hearts over the yogurt. Add sliced black olives. Layer lettuce leaves over olives; add tomatoes and feta cheese. Sprinkle with a bit of extra virgin olive oil (optional) and serve with toasted garlic bread slices.

Keep refrigerated.

Note: You can make the Dip a few hours ahead of time, but keep it refrigerated and don’t add the olive oil to the top of the lettuce until ready to serve.

Mediterranean Seven Layer Dip Salad

A fantastic recipe filled with garlic hummus, yogurt, artichokes, olives, feta cheese and more. The perfect salad dip for parties, picnics and family get-togethers.
 #STARFineFoods

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Ingredients

  • For the Hummus
  • 1 can (16-oz.) garbanzo beans, rinsed
  • 3 Tbsp. STAR Extra Virgin Olive Oil
  • 2 Tbsp.  tahini paste (if you don't have tahini paste, you don't have to use it)
  • 3 garlic cloves
  • Fresh lemon juice from 1 whole lemon
  • ¼ cup fresh Italian parsley leaves
  • Salt and fresh ground pepper, to taste
  • 2 Tbsp. water
  • Layers
  • Prepared hummus dip
  • 1 cup plain non-fat yogurt
  • 1 jar (14.75-ounces) Cara Mia Artichoke Hearts in Water
  • 1 cup sliced ripe olives
  • 6 to 8 cups Romaine lettuce leaves
  • 2 cups sliced cherry tomatoes
  • 1 container (4-ounces) crumbled feta cheese
  • STAR Extra Virgin Olive Oil
  • Toasted garlic bread slices for serving

Instructions

1

Place all hummus dip ingredients in a food processor; process for 2 minutes, scrape down the sides and continue to process until smooth and thoroughly combined, about 4 minutes. If you like a thinner hummus, add 1 more tablespoon water and process it until combined.

2

Spoon prepared hummus into a deep salad bowl or trifle bowl. Add yogurt over hummus. Layer artichoke hearts over the yogurt. Add sliced black olives. Layer lettuce leaves over olives; add tomatoes and feta cheese. Sprinkle with a bit of extra virgin olive oil (optional) and serve with toasted garlic bread slices.

3

Keep refrigerated.

4

Note: You can make the Dip a few hours ahead of time, but keep it refrigerated and don’t add the olive oil to the top of the lettuce until ready to serve.

1

Place all hummus dip ingredients in a food processor; process for 2 minutes, scrape down the sides and continue to process until smooth and thoroughly combined, about 4 minutes. If you like a thinner hummus, add 1 more tablespoon water and process it until combined.

2

Spoon prepared hummus into a deep salad bowl or trifle bowl. Add yogurt over hummus. Layer artichoke hearts over the yogurt. Add sliced black olives. Layer lettuce leaves over olives; add tomatoes and feta cheese. Sprinkle with a bit of extra virgin olive oil (optional) and serve with toasted garlic bread slices.

3

Keep refrigerated.

4

Note: You can make the Dip a few hours ahead of time, but keep it refrigerated and don’t add the olive oil to the top of the lettuce until ready to serve.

Recipe developed by: http://www.diethood.com

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 14

In This Recipe

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

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