Easy Mediterranean Dip Recipe
Easy Mediterranean Dip - Layered with hummus, sour cream, tomato, cucumber, roasted red pepper, feta cheese, Kalamata olives, and green onions. Perfect for any party or gathering!
Servings: 6
Calories: 92kcal
Ingredients
- 1 10-ounce container of hummus your favorite flavor (we use roasted red pepper)
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup grape tomatoes, diced
- 1/2 cup cucumber, diced
- 1/4 cup roasted red pepper, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted Kalamata olives, diced
- 1-2 green onions, diced (green parts only)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In the bottom of an 8x8-inch square shallow dish spread the hummus in an even layer. (or similar)1 10-ounce container of hummus
- Dollop the sour cream over the top, then gently spread to create the next layer.1/2 cup sour cream
- Sprinkle the tomato, cucumber, roasted red pepper, feta cheese, and Kalamata olives over the top in individual layers. Sprinkle with green onions and fresh parsley.1/2 cup grape tomatoes, diced, 1/2 cup cucumber, diced, 1/4 cup roasted red pepper, diced, 1/2 cup crumbled feta cheese, 1/2 cup pitted Kalamata olives, diced, 1-2 green onions, diced, 2 tablespoons fresh parsley, finely chopped
- Cover and refrigerate for about one hour.
- Serve with pita chips, your favorite crackers, and/or fresh vegetables.
Notes
Make Ahead - You can make this dip up to about 3 hours ahead. If you need to make the day before I suggest prepping the vegetables and storing them in separate containers in the fridge. Then assemble a few hours before serving.
Storing - Cover the dish tightly with plastic wrap and refrigerate for up to 4 days. Just know that the vegetables will release their natural juices and can make the dip a bit runny.
Nutrition
Calories: 92kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 412mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 1mg