I’m going a little crazy with feta… and tzatziki… and Greek stuff in general.

Have you noticed? Didn’t think so. I know I tend to fly under the radar like that.

Maybe I was Greek in my previous life? Because I really can see myself laying on a sparkling beach with a dark Adonis-like fellow and drinking wine while using a sand shovel to eat baklava. I can see how you might be confused as well, because sitting on a couch in a Pennsylvania suburb with my Adonis-like, red-headed husband watching Despicable Me is almostexactlythesame.

Hello you big bowlful of deliciousness.

I have a legitimate problem on my hands. I, for the life of me, cannot stop making the creamy feta. I make it at least once a week (sometimes twice) and always have it in the fridge because it’s so fabulous as a snack, on sandwiches, on bagels, and on, well… everything.

 

The only reason this poses a snafu in my little life is because if you are unaware, blocks of feta aren’t the most economical purchase I can make at my local grocery store. And when you’re buying two blocks… and sometimes four blocks a week… yeah. It’s a bit excessive. There I said it.

So what’s a feta freak to do?

 

Find a reason to buy even more of it at the store. And layer it up with a bunch of other Greek stuff like olives and artichokes and hummus. I’m obviously getting to know my Greek food, with all these fancy words like “stuff.” Someone get this girl a thesaurus. Sheesh.

Over Memorial Day weekend, my aunt made a delicious layered dip quite similar and it has been on my mind ever since. And then the feta ensued and now I have what appears to be 13 pounds of layered Greek dip in my fridge. HOW DOES THIS HAPPEN?! Send help.

 

I’m going to take a dip.

Seven Layer Greek Dip

makes one giant bowlful, probably serves over 10 people

1 1/2 cups hummus of your choice

1 15-ounce can of kalamata olives, drained and chopped

1 15-ounce can of artichoke hearts, drained and chopped

1 large tomato, chopped

1/2 large cucumber, peeled and chopped

1 batch of creamy feta (or 4 ounces of plain feta, crumbled)

1 1/3 cups greek yogurt

3 tablespoons fresh dill

1 teaspoon olive oil

3 tablespoons chopped cucumber

1 garlic clove, minced

salt and pepper

Begin by prepping the ingredients for the creamy feta, if needed and set aside.

In a bowl, combine yogurt, dill, garlic, 3 tablespoons of cucumber, olive oil and a sprinkle of salt and pepper and mix. Grab a large bowl or plate and begin layering ingredients: the yogurt tzatziki, the chopped olives, the hummus, the chopped artichoke hearts, the crazy feta, and the tomatoes and cucumber. You can layer it however you’d like and use other ingredients to make it your own. I did sprinkle my cucumber and tomato with some salt and pepper for flavor, but the rest of the dip was VERY flavorful since I used the crazy feta. Serve with pita chips or use in wraps and sandwiches.

Note: if you want to make this dip even more enjoyable, you could add some ground lamb!

P.S. This is totally healthy too. Like… REAL healthy. Not it-has-nuts-which-have-protein-so-I-pretend-it’s-healthy healthy. That’s a good thing. Now go buy two full bags of pita chips to devour it with. You’ll want – I mean, need – both bags. Trust me.

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