Layered Greek Salad Dip
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 4 tbsp.
Complexity: easily
Quantity: 4 tbsp.
Nutritional value per serving:
Serving size: 1 of 8
Calories 139, total fat 6 G., saturated fats 3 G., proteins 11 G., carbohydrates 12 G., fiber 2 G., cholesterol 16 mg, sodium 395 mg, sugar 5 G.
Serving size: 1 of 8
Calories 139, total fat 6 G., saturated fats 3 G., proteins 11 G., carbohydrates 12 G., fiber 2 G., cholesterol 16 mg, sodium 395 mg, sugar 5 G.
Looking for new dipping ideas for a house party appetizer? Try this healthy, low-calorie option with a Greek salad twist! Traditional salad ingredients—finely chopped tomatoes, black olives, red onion, and mint—are layered evenly over a refreshing dip made with Greek yogurt, feta, and cucumber. Before adding the grated cucumber, squeeze out as much liquid as possible to prevent the dip from becoming watery. Serve with pita bread, vegetables, or chips for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 seedless cucumber
- 2 cups low-fat Greek yogurt
- 110 g crumbled feta
- 2 cloves garlic, crushed
- 1/4 cup + 2 tbsp chopped fresh mint
- 2 plum tomatoes, diced
- 1 small onion, diced
- 1/2 cup pitted black olives, such as Kalamata or Niçoise, coarsely chopped
- Warm pita or chips, for serving
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Recipes with similar ingredients: cucumbers, yogurt, feta cheese, garlic, mint, plum tomatoes, onions, olives, Kalamata olives, pita, chips
Cooking the dish according to the recipe:
- Grate the cucumber coarsely into a bowl. Add 1/4 teaspoon of salt, toss, and transfer to a fine-mesh sieve set over the bowl. Let sit for 10 minutes. Using your hands, squeeze out any excess liquid and transfer to a large bowl. Add the yogurt, feta, garlic, 1/4 cup finely chopped mint, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss and season to taste, if necessary. Transfer the sauce to a shallow serving bowl.
- In a medium bowl, combine the tomatoes, red onion, olives, and the remaining 2 tablespoons of mint. Sprinkle this mixture over the cucumber sauce. Serve with warm pita or chips.
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