Mediterranean Layer Dip with Pita

pita chips and dip along side a vinaigrette
Prep Time: 
10 minutes, plus 5 minutes for Vinaigrette
Number of Servings: 
Serves 14
Recipe Source: 
What Can I Bring? by Elizabeth Heiskell ($30, Oxmoor House, 2017)


  • 2 (16 oz) containers hummus
  • 1 cucumber, peeled, seeded, and diced (about 2 cups)
  • 2 oz crumbled feta cheese (about 12 cups)
  • 12 cup chopped jarred roasted red bell peppers
  • 12 cup chopped pitted Kalamata olives
  • 12 cup chopped drained canned artichoke hearts
  • 14 cup chopped fresh mint
  • 14 cup Versatile Vinaigrette
  • Pita chips


  1. Spoon hummus in a large trifle dish.
  2. Top with cucumber, feta, peppers, olives, artichoke hearts, and mint. Drizzle with Versatile Vinaigrette.
  3. Serve with pita chips.


This can be made the day before. This is a great option for those who are done to death with Mexican layered dip. This is such a healthy, fresh alternative. 

Nutrition Info: 
252 Calories, 8 g Protein, 24 g Carbohydrates, 5 g Fiber, 14 g Total fat (2 g sat), 482 mg Sodium, ★★ Phosphorus, Vitamin B1 (thiamine), B6, C, E, K, Iron, Magnesium, Zinc

Here's the Vinaigrette Recipe

It can go on almost anything, but it goes perfectly with the dip.