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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