Seven Layer Vegetarian Dipping Sauce
Votes: 4
Time: 1 hour 40 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Place a small amount of salad on a plate, drizzle with a spoonful of dressing, and enjoy. Before assembling the dressing, juice the vegetables to remove excess moisture, preventing the layers from mixing. Make it the day before and refrigerate it to save time on the weekend.
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 medium-sized cucumber, peeled and seeded
- Salt
- 2 cups Greek yogurt (2% fat)
- 2 tbsp. l. olive oil
- 1 large clove of garlic, finely grated
- 1/2 tsp dried mint or oregano
- 2 cups chopped fresh parsley leaves (about 1 large bunch)
- 1/2 cup chopped pitted olives
- 1 teaspoon lemon zest
- 4 chopped green onions
- 2 cans (400 g) coarsely chopped artichoke hearts (drained)
- 2 cups (about 400 g) chopped canned red bell pepper
- 2 cups broken pita chips, plus extra for serving
- 2 cups ready-made hummus (see recipe) Greek hummus)
- 1 cup (about 225 g) crumbled feta cheese
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Recipes with similar ingredients: cucumbers, Artichokes, sweet pepper, olive, feta cheese, green onions, garlic, lemon zest, hummus, parsley, oregano, mint, pita chips, yogurt
Cooking the dish according to the recipe:
- Grate the cucumber, toss with a generous pinch of salt, and place in a sieve for 10 minutes to drain. Squeeze out any remaining liquid. In a medium bowl, combine the squeezed cucumber with yogurt, olive oil, garlic, and mint.
In a small bowl, combine the parsley, olives, lemon zest, and green onions. Place the artichokes in a cheesecloth or sieve and squeeze well. Repeat with the peppers. - Place the dip in a medium-sized, clear glass trifle bowl or your favorite serving bowl. Layer the artichokes in the bottom, then top with an even layer of the cucumber-yogurt mixture, peppers, pita chips, hummus, feta cheese, and olive-herb mixture.
Wrap in plastic wrap and refrigerate for at least an hour or overnight (if refrigerating overnight, add a layer of olives and herbs just before serving). Serve with pita chips.
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