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: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.
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.
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.
Recipe developed by: http://www.diethood.com
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 14
