Put a little salad on a plate, seasoning with a spoon of sauce and enjoy it. Before collecting the sauce from vegetables squeezed juice to remove excess moisture, so the layers do not mix. Cook it the day before and refrigerate it to сэкономить время в выходной. 
Time: 1 hour. 40 min Difficulty: easy Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled and peeled medium-sized cucumber
- Salt
- 2 tbsp. Greek yogurt (2% fat)
- 2 tbsp. l olive oil
- 1 finely grated large clove of garlic
- 1/2 tsp dried mint or oregano
- 2 tbsp. chopped fresh parsley leaves (about 1 large beam)
- 1/2 tbsp. pitted olives
- 1 tsp lemon zest
- 4 chopped stalks of green onions
- 2 cans (400 gr.) Coarsely chopped artichoke cores (brine drain)
- 2 tbsp. (approximately 400 gr.) chopped canned red bell pepper
- 2 tbsp. broken pita chips plus some more for filing
- 2 tbsp. ready-made hummus (see Greek hummus recipe)
- 1 tbsp. (approximately 225 gr.) crumbled feta cheese
Recipes with similar ingredients: cucumbers, artichokes, bell peppers, olives, feta cheese, green onions, garlic, lemon zest, hummus, parsley, oregano, mint, pita chips, yogurt
Recipe preparation:
- Grate the cucumber, mix with a large pinch of salt and put in a sieve for 10 minutes to stack the juice. Wring out the remaining liquid. In a medium-sized bowl, mix the squeezed cucumber with yogurt, olive oil, garlic and mint. In a small bowl mix parsley, olives, lemon zest and green onions. Per piece gauze or sieve put artichokes and squeeze well. Do that same thing with pepper.
- Put the dip in a 3 liter clear glass trifle bowl medium sized or in your favorite serving bowl. Lay out to the bottom of the artichokes, then with an even layer of cucumber-yogurt mixture, peppers, pita chips, hummus, feta cheese and a mixture of olives with herbs. Wrap in cling film and refrigerate at least for an hour or overnight (if you are going to leave the sauce in refrigerate at night, put a layer of olives with herbs immediately before serving). Serve with pita chips.
