Instructions

• Choose a shallow glass or ceramic serving dish large enough for layered dip.
• Spoon 2 cups Red Pepper hummus (or your favorite hummus flavor) into the dish and spread into an even layer covering the bottom.
• Spoon 1–2 cups Greek yogurt over the hummus and spread into an even layer; start with 1 cup and add up to 2 cups to reach your preferred thickness.
• Prepare the tomatoes: if using 1 pint cherry red tomatoes, quarter them; if using diced tomatoes, leave them as diced. Spread the tomatoes in an even layer over the yogurt.
• Scatter 1 cup Kalamata (black) olives, pitted and sliced, evenly over the tomato layer.
• Sprinkle 1 cup crumbled Feta cheese evenly over the olives.
• Evenly distribute 1/2 cup sweet red pepper and/or green pepper, minced, over the feta.
• Sprinkle 1/2 cup chopped walnuts over the top layer.
• Garnish: squeeze fresh lemon over the dip, sprinkle chopped fresh dill leaves and chopped flat-leaf parsley, and drizzle honey lightly over the top. If using additional garnishes from the list, arrange artichoke hearts, peeled & diced red onion, diced cucumbers, canned garbanzo or white beans (drained), avocadoes or guacamole, or additional hummus flavors on top or around the dip as desired.
• Chill briefly if you like, then serve.