This is a different take on the Mexican 7 layer dip. It's still served in a glass trifle dish like the Mexican version, because it looks so pretty, but the flavors are from Italy, Greece and Lebanon. For the sake of convenience, I purchased all of the ingredients at Trader Joe's.
- 10 Pitted Kalamata Olives
- 1 cup Shredded Mozarella Cheese
- 3 cups Plain Non Fat Yogurt
- 7 ozs Container Trader Joe's Fresh Basil Pesto
- 1 cup Loosely Chopped Fresh Basil
- 12 ozs Container of Trader Joe's Sun Dried Tomato Bruschetta
- 16 ozs Container Trader Joe's White Bean Hummus
- 2 cups Loosely torn Fresh Spinach Leaves
- Plain Pita Chips
Use a glass trifle dish or other wide, cylindrical clear glass dish. The trifle dish that I used is approximately 8 3/4 inches tall by 9 1/2 inches in diameter. If your dish is a different size, you can increase or decrease the amounts of contents for each of the layers.
First, place a coffee filter in a net strainer over a medium sized bowl and put the 3 cups of non fat yogurt in the coffee strainer. Put plastic wrap over the yogurt and put the setup in the refrigerator for about 2 hours (or over night) to allow some of the liquid to drain off. This will make your yogurt thicker. After the yogurt has thickened, spoon the yogurt into a bowl and add the 7 oz. container of Trader Joe's Basil Pesto, mix well. Now you will have all of the ingredients to start layering your bowl.
Start filling the bottom layer of the bowl with 2 cups of spinach, then add the 16 oz. container of Trader Joe's White Bean Hummus on top of that. You may need to tap the side of the bowl or give it a little jiggle to settle the more creamy ingredients. Next spread the Trader Joe's Sun Dried Bruschetta over the hummus. Then lay out a cup of loosely chopped fresh basil. Next comes the yogurt/pesto mixture. Finally, sprinkle 1 cup of shredded mozarella over the yogurt and top that with 10 pitted Kalamata Olives, arranged festively. Serve with pita chips
Added Friday, Dec. 25, 2009