Healthy Seven Layer Dip
I have friends to thank for this one. Iterations of this appetizer kept showing up at casual poolside barbeques and weekend gatherings last summer. Healthy, colorful and easy to assemble, it’s definitely a crowd pleaser.
To assemble the appetizer, spread out the ingredients in thin layers on a white platter or in a shallow baking dish. Hummus, chopped tomatoes and cucumber, Kalamata olives and fresh herbs are drizzled with extra virgin olive oil and a sprinkle of lemon and sea salt. Use fresh cut herbs and good quality olive oil to pull it together.
When I did a round of Whole30 in January, this seven layer dip made a couple different appearances. Regular hummus made with garbanzo beans isn’t Whole30 complaint, but you can make a cauliflower-based hummus instead. I’m a fan of regular hummus too, and would definitely opt for that most of the time. Or make my recipe for cauliflower hummus (linked above) and add a can of rinsed and drained garbanzo beans if you’d like (just thin it out with a little extra water if it’s too thick).
At my last Roundtop Cooking Retreat, we made this healthy seven layer dip and it was a major hit. Served with red and yellow pepper scoops, cucumbers cut on the bias (better for dipping) and fresh cut carrot sticks, it disappeared in no time. You can serve it with pita chips if you’d like, but I promise it will still disappear with just veggies on the side.
Healthy Seven Layer Dip
To keep this Whole30 compliant and super healthy, opt for vegetable dippers: Sliced bell peppers, baby carrots, endive spears and cucumber slices. You could add some crunchy plantain or pita chips for an added indulgence.
- 1 1/2-2 cups roasted cauliflower hummus or regular hummus
- 1/2 cup chopped tomato
- 1/2 cup chopped cucumber
- 2 tablespoons finely chopped red onions
- 15 pitted kalamata olives, sliced
- 1/4 cup crumbled sheep’s milk feta (omit for Whole30)
- 1/2 cup basil leaves, lightly packed, cut into a thinly sliced chiffonade
- 1/4 cup mint, cup in a thinly sliced chiffonade
- Extra virgin olive oil
- Lemon juice from half a lemon
- Sea salt
Spread the hummus evenly on a platter or in a 9″ pie plate or other serving dish. Layer with the remaining ingredients, ending with the herbs and a fine drizzle of olive oil, fresh lemon juice and a sprinkling of sea salt.