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To get the most out of this multilayered snack, focus on its architecture

Ashley Moore, America's Test Kitchen on

The worst thing that can happen when digging into a layered dip — which is typically built in a deep bowl that showcases all the layers — is losing your chip in the dip. For this recipe, we rethought the architecture a bit and chose to build our dip on a platter. By layering store-bought hummus, rich Greek yogurt, and a mixture of Greek salad vegetables, olives and herbs, we formed a foolproof way to enjoy the dip — even at the fanciest of parties.

Greek Layer Dip

Serves 8 to 10

4 1/4 cups hummus

1 1/2 cups plain Greek yogurt

1 cup 1/4-inch English cucumber pieces

1/2 cup jarred roasted red peppers, patted dry and chopped

1/3 cup pitted Kalamata olives, chopped

4 scallions, sliced thin

3 tablespoons extra-virgin olive oil, plus extra for drizzling


2 tablespoons chopped fresh mint

1/4 teaspoon salt

1/4 teaspoon pepper

2 ounces feta cheese, crumbled (1/2 cup)

1. Spread hummus in a single layer on a large, shallow serving platter. Carefully spread yogurt in an even layer over hummus.

2. Combine cucumber, red peppers, olives, scallions, oil, mint, salt, and pepper in a bowl. Spoon vegetable mixture in an even layer over yogurt. Sprinkle with feta and drizzle with extra oil. Serve.

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