It is hot, hot, hot which makes diving into a refreshing Greek Dip Platter all the more enjoyable! This chilled, herb and veggie-packed dip is the perfect summer appetizer, but also a fantastic light dinner or lunch.
The recipe is inspired by a cream cheese-based Mediterranean dip my Mom makes for parties all the time, but I swapped out the cream cheese for tangy Greek yogurt, and added a layer of silky-smooth roasted red pepper hummus on top. Cooling cucumbers and tomatoes, salty kalamata olives and feta cheese, and fresh chopped parsley are sprinkled on top then everything’s scooped up with crackers and sliced veggies.
This is an awesome protein-packed, quick, easy, and no-heat required app or meal!
Start the Greek Dip Platter by choosing a deep plate with a lip, or a small baking dish.
Spread 6 oz plain Greek yogurt on the bottom of the plate.
Greek yogurt is thick and creamy, and provides awesome flavor and staying power to the dish due to its high protein content.
Next, dab Roasted Red Pepper Hummus, or your favorite flavor of hummus, on top then spread it around.
Top the yogurt and hummus with minced red onion, chopped cucumbers, chopped tomatoes, and chopped kalamata olives. Finish with a sprinkling of feta cheese, and lots of chopped fresh parsley. Serve with the dippers of your choice — I love dipping in with crackers, sliced cucumbers, celery stalks, and sliced carrots.
This dip is IT. Incredibly refreshing, and PACKED with flavor!
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