Greek Yogurt Dip

It's summer and time for outdoor parties. Often, the parties include an appetizer for the communal appetizer table. With summer, we yearn for something light but tasty as well.

I found this Greek Dip on line and took it to a "do" last week. I came home with an empty dish and rave reviews. To keep the dip even healthier, I chose slices of zucchini (sprinkled with pepper) and fresh green beans (blanched, shocked and sprinkled with sea salt) as well as whole wheat pita bread (brushed with olive oil and sea salt and warmed over the stove grate).
It's an easy recipe and the only adjustments I made to the online recipe was using plain yogurt instead of Greek (alas, the only Greek yogurt on the prairie was vanilla flavored!) and I omitted the olives to please Husband Jim. They would have made the dish even more interesting both in flavor and contrast -- but he doesn't like them!
I put my "dippers" on my green and white Greek plate -- thought that was appropriate for my Greek appetizer.
Instead of a pie plate I used a quiche dish. Will I make it again -- of course, I will. AND I think you can make a smaller quantity for less guests.

Online it's known as Zorba's Layered Veggie Dip -- at Linderhof, it's known as Greek Yogurt Dip!

The recipe as posted -- with my changes noted.

GREEK YOGURT DIP

1 1/2 cups Greek yogurt (I used regular as we had no plain Greek yogurt)
2 T. fresh snipped chives
1 cup hummus (store-bought, or make your own -- I used store-bought)
1 cucumber, peeled, seeded and chopped
3 plum tomatoes, seeded and chopped
1/4 cup oil-cured or Greek-style olives, sliced (I omitted the olives)
4 ounces feta cheese, crumbled
1/4 cup green onions, white and green parts, chopped
Fresh or dried oregano for garnish (I used dried)

Mix the yogurt and chives together and spread in a 10 inch glass pie plate

Spread the hummus evenly over the yogurt. Sprinkle with cucumber, then with tomatoes, olives, feta and green onions. Sprinkle top with oregano.