This easy layered dip makes a highly flavorful appetizer with pita or veggies - or a delicious add-on to grilled kebobs or falafel. Jam-packed with Mediterranean flavors and colors, it's always a hit!
Suggested pairing: A glass of chilled white wine - in this case we chose our Viognier/Roussanne blend Freyja
This is a super easy and flexible recipe. Feel free to substitute or leave out pretty much anything you wish and adjust amounts to what you have on-hand or to your tastes.
1 1/2 c hummus, scratch made or store bought
3/4 c tzatziki, scratch made or store bought
Extra-virgin olive oil for drizzling
1 c or 1 English cucumber, finely diced
1 c tomatoes - coarsely chopped (we used a multicolor blend of cherry tomatoes) and left to rest on paper towels to collect juices
1/4 -1/3 c red onion, diced or sliced
1/2 - 1c Feta cheese, crumbled
1/2 - 3/4 c Kalamata olives, quartered lengthwise
1/2 c toasted, salted pine nuts
An avenue for getting the dip into your mouth. We suggest: Pita bread (we grilled ours and sliced into 6 wedges), pita chips (we do not recommend a flavored chip since this dip has so much flavor), or crudité.
Spread hummus in a layer across the bottom of a platter or shallow serving dish.
Spread tzatziki over hummus. Drizzle olive olive over the top of both.
Layer the following:
Serve with dip vessel of choice.
Pour a glass of wine if you haven't already - and enjoy!