3.5
(2)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl.
Step 2
Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers.
Step 3
Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture.
Step 4
Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips.
Step 5
Copyright 2013 Television Food Network, G.P. All rights reserved
Step 6
From Food Network Kitchens
Your folders
cookingclassy.com
5.0
(7)
Your folders
leitesculinaria.com
5.0
(3)
Your folders
spaceshipsandlaserbeams.com
5.0
(3)
Your folders
cooking.nytimes.com
4.0
(718)
Your folders
washingtonpost.com
3.9
(129)
Your folders
allrecipes.com
4.7
(2.8k)
Your folders
bestrecipes.com.au
4.8
(5)
Your folders
tastesoflizzyt.com
Your folders
foodnetwork.com
3.8
(6)
1 hours, 10 minutes
Your folders
insanelygoodrecipes.com
4.9
(20)
56 minutes
Your folders
bettycrocker.com
5.0
(3)
Your folders
tasteofhome.com
5.0
(2)
Your folders
tasteofhome.com
5.0
(2)
Your folders
bettycrocker.com
4.5
(342)
Your folders
foodnetwork.com
4.5
(2)
20 minutes
Your folders
thebakermama.com
Your folders
allrecipes.com
4.7
(285)
Your folders
reallifedinner.com
5.0
10
Your folders
bonappetit.com