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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 STAR Spanish Ripe Medium Pitted 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

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 STAR Spanish Ripe Medium Pitted 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

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