| Health |

Recipe: Mediterranean Seven-Layer Dip

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Seven-layer dip (also known as "Mexican" or "Taco" dip) is awesome. Recipes vary but most involve strata of refried beans, sour cream, guacamole, cheese, tomatoes or salsa, ground beef, black olives, green onions, and/or peppers.

From the list of aforementioned ingredients, it's easy to surmise that seven-layer dip is not terribly healthful in its most traditional form. Yes, you can easily lighten it by using low-fat or lower-salt versions of the seven components; however, for a healthier albeit different spin on this classic party appetizer, go south of (French) border for inspiration.

Many of the traditional mezze, spreads, and condiments of the Mediterranean region in combination give rise a lovely, lighter-style seven-layer dip with more protein, healthy fats, vitamins, and nutrients. "It's European," you can brag to your guests, just before taking a huge honkin' scoopful and shoving in it your mouth. The recipe, after the jump. This article continues on the next page.

Mediterranean Seven-Layer Dip

Ingredients Hummus (plain, garlic, red pepper, your choice) Chopped chicken breast OR ground chicken Greek yogurt Chopped tomatoes Parmesan or Feta cheese Sliced kalamata olives Chopped pistachios

Note: Quantities of each layer vary depending on how many servings you desire. You'll need at least 1 cup of each layer for groups of 4-5 people.

1. First, coat the bottom of a bowl or casserole dish with hummus.

2. Next, sprinkle chopped chicken on top of hummus.

3. Cover with layer of Greek yogurt.

4. Sprinkle on chopped tomatoes (and lettuce, too, if you like).

5. Add layer of parmesan or feta cheese.

6. Sprinkle on sliced kalamata olives.

7. Top with chopped pistachios.

Serve with baked pita chips. (Or, if you're just into the Mediterranean thing and don't care much about being healthy, go for some Doritos.)

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.