Mediterranean Seven Layer Dip Salad

Mediterranean Seven Layer Dip Salad

Serves: 14 people
Cooking Time: 30 minutes
Mediterranean Seven Layer Dip Salad


  • 1 can (16-ounces) garbanzo beans, rinsed
  • 3 tablespoons STAR Extra Virgin Olive Oil
  • 2 tablespoons tahini paste (optional)
  • 3 garlic cloves
  • Fresh lemon juice from 1 whole lemon
  • ¼ cup fresh Italian parsley leaves
  • Salt and fresh ground pepper, to taste
  • 2 tablespoons water
  • 1 jar (14.75-ounces) Cara Mia Artichoke Hearts in Water
  • 1 cup plain non-fat yogurt
  • 1 cup sliced STAR Pitted Ripe Olives Without Liquid
  • 6 to 8 cups Romaine lettuce leaves
  • 2 cups sliced cherry tomatoes
  • 1 container (4-ounces) crumbled feta cheese
  • STAR Extra Virgin Olive Oil
  • Toasted garlic bread slices for serving


Print This Recipe
  1. Firstly, Prepare the hummus. Place all hummus dip ingredients in a food processor; process for 2 minutes, scrape down the sides, and continue to process until smooth and thoroughly combined, about 4 minutes. If you like thinner hummus, add 1 more tablespoon of water and process it until combined.
  2. Spoon prepared hummus into a deep salad bowl or trifle bowl.
  3. Add yogurt over hummus.
  4. Layer artichoke hearts over the yogurt.
  5. Add sliced black olives.
  6. Layer lettuce leaves over olives; add tomatoes and feta cheese.
  7. Sprinkle with a bit of extra virgin olive oil (optional) and then serve with toasted garlic bread slices.
  8. In conclusion, Keep refrigerated.