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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

Makes 15 Servings
Prep Time: 
Cook Time: 
2 cups hummus (I like garlic or roasted red pepper)
2 cups plain nonfat Greek yogurt
2 tsp chopped fresh dill (or 1 tsp dried)
Juice of 1 lemon
1 pint grape tomatoes, quartered
1 cucumber, diced (about 1 cup)
1/2 cup black or kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 package of your favorite Toufayan pita bread (I used Organic Sprouted Whole Wheat and Garlic flavors)
How to make it 

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.