Most seven-layer dips are piled high with sour cream, cheese, and fatty meats. This version uses hummus and Greek yogurt between layers of vegetables, fresh herbs, olives (rich in monosaturated fats), and a touch of cheese. Serve with pita bread or your favorite tortilla chips.
Nutrition Information (per serving)
Calories: 143, Protein: 9.2 grams, Fat: 5.3 grams, Carbs: 16.6 grams, Sugar: 2.4 grams
Recipe and photo by Kaleigh McMordie, M.C.N., R.D.N., L.D., of Lively Table
Spread hummus in the bottom of a 13X9" or similar sized serving dish.
In a small bowl, stir together yogurt, lemon juice, and dill. Spread yogurt mixture evenly over hummus.
Layer tomatoes, cucumbers, olives, feta, and parsley over yogurt mixture. Refrigerate until ready to serve.
Just before serving, toast pita bread. Heat oven to 350° F. Place pitas on a baking sheet and heat for 5-10 minutes, or until warmed through. If you prefer your pitas more crispy, heat at 400° F. for 5-10 minutes. Remove pitas from oven and slice into wedges. Serve alongside dip.