With summer here, I get a panic attack every time we are invited to a BBQ party. I have a vivid picture of the table in front of my eyes – simple carbs, simple carbs and more simple carbs. The worst is not to enjoy what you just ate.
Last weekend, we decided to spend a day at the beach. I mentally planned our whole menu and realized the only thing I was missing was vegetables. I thought it would be nice to have a salad at the beach. Wait, how about the Greek Salad in a form of a dip?! The boys dip the chips and I dig in with a spoon. Bingo!
The idea worked like a charm. Actually everyone ended up scooping the dip with a spoon in between the chip dunks. It was delicious! A layer of Greek yogurt adds creaminess and an extra protein boost. Feta cheese, dried oregano and fresh parsley make this dip a true Greek food.
The key is to dice the vegetables. Chop really finely, almost minced. That way the chip won’t break as you try to scoop some dip with it. Any whole grain chips would be great. For a low carb version serve with celery sticks.Print
Greek Salad Layered Dip
Greek Salad Layered Dip Recipe is a fresh healthy appetizer made with lettuce, tomatoes, feta cheese, olives and Greek yogurt. Serve with pita chips or celery sticks.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 16 servings 1x
- 2 large tomatoes, diced*
- 1/2 long English cucumber, diced*
- 1/2 cup red onion, minced
- 1 large yellow bell pepper, diced
- 1/4 cup red bell pepper, diced
- 1 cup crumbled feta cheese, divided
- 1 + 1/2 tbsp dried oregano, divided
- 3/4 cup finely chopped parsley, divided
- 1 cup Greek yogurt, plain
- 2 cups Romaine lettuce, shredded
- 1/2 cup Kalamata olives, pitted & sliced*
- Ground black pepper, to taste
- In 8″ x 11″ baking dish or any large serving platter, spread tomatoes on the bottom. Top with cucumber, red onion and bell pepper spreading evenly. Sprinkle with black pepper, 1/2 cup feta cheese, 1 tbsp oregano and 1/2 cup parsley.
- Using a spatula, spread a layer of Greek yogurt on top. Make a layer of Romaine lettuce. Top with remaining 1/2 cup feta cheese, olives, red bell pepper, 1/2 tbsp oregano and 1/4 cup parsley.
- Serve cold with any healthy whole grain chips or crackers.
Store: Refrigerate for up to 24 hours.
*If you are preparing dip in advance, I recommend to seed the tomatoes and cucumber to prevent the juices from accumulating on the bottom.
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