My Big Fat Greek Layer Dip
My Big Fat Greek Layer Dip
About this recipe:
We mixed in tzatziki, greek hummus, whipped feta, and tomato & cucumber salad to create an appetizer that seriously tastes as fresh as it looks.For the Hummus & Tzatziki:
- 1 20 oz container of your favorite Hummus
- 1 20 oz container of your favorite Tzatziki
For the Whipped Feta:
- 8 oz. Greek feta, drained
- 2/3 cup full fat Greek yogurt, drained
- 3 Tbsp. Kosterina Extra Virgin Olive Oil + more for drizzling
- 2 tsp. honey
- 1 tsp. fresh thyme + more for garnish
- 1 tsp. dried oregano + more for garnish
- 1 tsp. kosher salt
- 1 tsp. fresh cracked black pepper
For the Tomato & Cucumber Salad:
- 1 lb. multicolored cherry tomatoes, quartered
- ½ English cucumber, peeled and diced into ¼ inch pieces
- 1 garlic clove, minced
- 1 small shallot, minced
- 1 tsp. kosher salt
- 1 tsp. fresh cracked pepper
- 1 tsp. Kosterina Greek Herb & Lemon Olive Oil+ more for drizzling
- 1 tsp. Kosterina Original Balsamic Vinegar + more for drizzling
- ½ cup crumbled feta (optional)
- 2 scallions, sliced thin on a bias (optional)
- ½ cup Kosterina Greek Herb Kalamata Olives
For the Air Fryer Pita Chips:
- 4 whole grain pita rounds
- 1/4 cup Kosterina Garlic Olive Oil
- 1/2 tsp. minced garlic
- 1/2 tsp. kosher salt
For the Hummus & Tzatziki:
1. First spread the hummus on the bottom of a glass bowl.
2. Next, spread the tzatziki on top of the hummus in an even layer.
For the Whipped Feta:
- Spread the whipped feta on top of the tzatziki.
For the Tomato & Cucumber Salad:
- Combine all the ingredients in a bowl and spoon it over the tzatziki.
- Sprinkle the feta, scallions and olives over the salad and place the bowl on a large platter surrounded by pita chips.
- Once the dip is assembled it can be served immediately or covered and chilled for up to four hours, until ready to serve.
For the Air Fryer Pita Chips:
- Cut rounds in half and then into triangles.
- In a measuring cup, mix the olive oil with the garlic and salt.
- Place the pita pieces into a large Tupperware container and pour the olive oil mixture on top. Shake to evenly cover the bread.
- Place in the Air Fryer at 350 degrees for 10 minutes.
- Flip at the 5 minute mark.
- Move to a baking sheet and allow the pita chips to cool completely.
- Serve alongside the delicious dip and enjoy!
Author notes
Additional Topper Options: Combine ½ cup crumbled feta, 2 scallions, sliced thin on a bias, ½ cup Kalamata olives. Sprinkle the feta, scallions and olives over the salad and place the bowl on a large platter surrounded by pita chips. Once the dip is assembled it can be served immediately or covered and chilled for up to four hours, until ready to serve.
