7-Layer Greek Meze Dip

By á-50671

A Greek version of the classic 7-layer dip that combines hummus, olives, grilled vegetables, tzatziki, bulgur, tomato salad, and feta cheese.

Ingredients

• BULGUR:
• 3 ounces feta cheese, crumbled, about 3/4 cup
• 3 plum tomatoes, chopped
• 1/4 cup mint, chopped
• 3/4 cup parsley, chopped
• 2 tablespoons red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/3 cup water
• 1/3 cup bulgur
• 1 tablespoon olive oil
• salt to taste
• TZATZIKI:
• 1/2 cup plain Greek yogurt
• 1/2 cup cucumber, diced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• GRILLED VEGETABLES:
• 1 small eggplant, sliced to 1/2-inch thick
• 1/2 medium zucchini, sliced lengthwise to 1/2-inch thick
• olive oil, to coat
• salt and black pepper to taste
• kalamata olives, pitted and coarsely chopped
• 3/4 cup hummus, preferably roasted red pepper flavor

Preparation

Step 1

You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.

Toss 3 chopped plum tomatoes with chopped mint and parsley, chopped red onion, olive oil and lemon juice.

BULGUR:
Bring 1/3 cup water to a boil; add 1/3 cup bulgur, season with salt and simmer over low heat, covered, until tender, 10 minutes. Add 1 teaspoon olive oil and fluff with a fork; let cool.

TZATZIKI:
Combine 1/2 cup each plain Greek yogurt and diced cucumber, 1 tablespoon each lemon juice and olive oil, and salt and pepper to taste.

GRILLED VEGETABLES:
Heat a grill pan or grill to medium-high heat. Cook eggplant and zucchini, turning until tender, about 8 minutes. Let cool; coarsely chop.

Layer all ingredients in the bowl, from bottom to top, in this order: hummus, olives, grilled vegetables, tzatziki, bulgur, chopped tomato salad, and feta.

Serve with pita chips.