Are you all geared up for the big celebration tomorrow? I’m totally looking forward to the fourth even if it is mid week. We are keeping things simple this year and staying close to home. We’re going to hit our favorite small town parade, followed by naps (hopefully had by all), an afternoon of swimming, a family bbq at our house and finished off by laying our blankets out on the Park City Golf Course where we’ll get a birds eye view of the Park City Mountain Resort Fireworks. A full day but one that doesn’t involve being on anyone else’s plans!
If you’re still looking for a last minute appetizer to serve to your guests or take to the neighborhood potluck, look no further! This greek inspired dip is a take on the classic Mexican 7-layer dip and if I do say so myself, it’s mighty tasty. It’s the perfect appetizer for a hot July day because there is no cooking required!! I love a recipe where I don’t have to turn my oven on. This dip is a combination of some of my favorite flavors and it’s healthful and gorgeous to look at. I’ve made it a few times over the past few months and the recipe is requested every time.
Take note that I make my hummus from scratch as well as the tzatziki dip. If you’re crunched on time, feel free to pick these things up at the grocery store to make your life easier. I won’t tell and the lucky ones eating this layered dip will love you just the same. I like to serve this Greek 7-layer dip with toasted pita chips and fresh bell pepper spears. Any vegetables will work fine here so do what you wanna!
I hope you and you’re loved ones have a happy and yummy fourth of July! Be safe out there and I’ll be back at the end of the week with another delicious recipe!!
- 2 cups homemade cucumber yogurt dip
- 1 cup diced English cucumber
- 1 teaspoon sugar
- 2 teaspoons white wine vinegar
- 1 cup quartered cherry tomatoes
- 2 tablespoons chopped red onion
- 1/2 teaspoon ground oregano
- 1/2 cup olives
- 1/2 cup crumbled feta cheese
- salt and pepper to taste
- In a small bowl combine diced cucumber, sugar, white wine vinegar and a small pinch of salt and pepper; set aside. In another small bowl, combine quartered cherry tomatoes, chopped red onion, ground oregano and a small pinch salt and pepper. Let both of these sit for 15 minutes.
- To make the dip, grab a large plate or shallow bowl. Start the layering by spreading the hummus on the base of the plate. Next spread the tzatziki sauce over the hummus leaving 1/2 an inch of hummus showing on the ends. Spread the cucumbers and then the tomatoes evenly over the yogurt dip. Finish by sprinkling the dip with feta cheese and chopped olives.
- Serve the dip with pita chips and sliced bell pepper.