Mediterranean Layered Dip

• 1  cup hummus

• 1 tomato, diced

• 1/2 of a cucumber, finely diced

• 1/2 cup nonfat Greek yogurt

• 1/8 tsp salt

• 1/4 tsp paprika

• 2 canned artichoke hearts, chopped

• 2 roasted red peppers (4 halves), diced**

• 1/4 cup (28g) crumbled feta cheese

• 2 tbsp minced flat-leaf parsley

• 8 Kalamata olives, chopped

In an 8×8 square serving dish, spread the hummus evenly on the bottom.

Layer the tomatoes and cucumber over top.

Dollop the yogurt over the vegetables, then gently spread with a spatula.

Sprinkle the yogurt with salt and paprika. On top of that, layer the artichoke heart, roasted red peppers and feta cheese.

Sprinkle the parsley and olives on top. 

Serve with pita chips or crackers.

** How to roast fresh bell peppers- Move oven shelf to top and preheat broiler on high. Cut ends off peppers and halve them, removing seeds and membranes. Place peppers waxy skin side up on greased broiler pan and broiler til completely black- 20 minutes. Remove from broiler sheet and let sit in a brown paper bag that is sealed for 10 minutes. Open bag and peel the black parts off the peppers and cut the peppers up.