Friends will want your recipe for this refreshing Mediterranean Delight Dip.
By Tommy C. Simmons, an enthusiastic cook Photography by Tommy C. Simmons
My son’s cucumbers are blooming so it shouldn’t be long before he has cucumbers to harvest. I’ve asked him to pass along a few to me throughout the season. Right now I’m finding hydroponically-grown cucumbers and tomatoes at an area farmers’ market to use in making one of our favorite back porch entertaining appetizers.
The appetizer, an attractive layered dip, can be made in the afternoon before an evening supper party, but not overnight, because the tomatoes and cucumbers weep and will make the dip watery when held too long. Having said that, I confess, we eat leftover dip the next day. It’s not pretty; however, it tastes fine.
You can make your own hummus for the dip if desired. I like the store brands sold in supermarket delis just as well. For variation, use olive- or red pepper-flavored hummus in place of plain called for in the recipe.
A word of advice, friends will want your recipe so have it ready to print out to share.
Home kitchen-tested recipe Mediterranean Delight Dip
Serves 8. Adapted recipe is from the Bean Education & Awareness Network.
Hummus (1 container, you need about 2 cups of hummus to spread on the plate)
¾ cup diced tomato
2 tsps. olive oil
¾ tsp. dried oregano leaves
¼ tsp. salt
1/8 tsp. black pepper
¾ cup chopped cucumber
¾ tsp. dried dill weed
¼ cup fat-free plain Greek yogurt
4 tbls. chopped or sliced pitted Greek olives
Green onions, sliced (optional)
Spoon hummus onto a plate or serving platter, leaving a border around edge of plate.
Mix tomatoes with olive oil, oregano leaves, salt and black pepper and set aside.
Mix cucumbers with dill weed and set aside.
Spread yogurt on top of hummus. Arrange seasoned tomatoes, seasoned cucumbers and Greek olives on top. Garnish with green onions, if desired.
Chill and serve with pita crackers or other sturdy chip or cracker.
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