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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.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)

©2024 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.



 

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