Greek Salad Layered Dip (Food Network Kitchens) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Layer fresh Greek salad toppings over a cool yogurt dip with sweet cucumber and creamy feta cheese for a refreshing, lighter-tasting option[ at parties.] Ingredients:
1 seedless cucumber |
kosher salt |
2 cups low-fat greek yogurt |
4 ounces feta cheese, crumbled |
2 cloves garlic, minced |
1/4 cup plus 2 tablespoons chopped fresh mint |
freshly ground black pepper |
2 small vine ripe or plum tomatos, diced |
1 small red onion, diced |
1/2 cup pitted black olives, such as kalamata or nicoise, coarsely chopped |
warm pita bread and/or root vegetable chips (such as terra chips), for serving |
copyright 2012 television food network, g.p. all rights reserved. |
Directions:
1. Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
2. Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.
|
|