It is really nice to have some recipes up my sleeve that are healthy, but also so enjoyable that even those not as health-conscious love to eat them. And, boy, does this Greek dip recipe ever perform!
When we first started with our anti-inflammatory diet, I would cringe anytime someone invited us for dinner. Should I explain how we eat? Should I just eat what I can at the meal?
I hated to make others feel that they had to do something special for me. But I also knew that I would never want to prepare something that would make someone feel ill, so I would want to know any dietary restrictions of my guests. It can be a conundrum.
The situation has gotten easier with time. But, I am still grateful for a recipe that I know I can take to a friend’s house that is healthy enough for me, but they will also love.
Recently, I had to take a snack to a friend’s house, so I came up with this Greek Dip Recipe that everyone really enjoyed. So, I thought you may like to add it to your recipes of delicious, healthy snacks that you can easily share with others. And, it is very simple to make, which is a bonus!
This dip is very flavorful. I really love the fresh burst of the veggies, along with the dilly, garlicky hummus. If you are not a huge garlic fan, feel free to just use one clove.
Greek Dip Recipe
- 1 can chickpeas, drained and rinsed well
- 1 lemon (juice of)
- 1 t dried dill
- 2 garlic cloves
- 3 T olive oil + 1 teaspoon
- 1/4 t sea salt (optional)
- 1/2 of a long English cucumber (or slicing cucumber), skinned if preferred
- 1 box of cherry tomatoes/or 2 Roma tomatoes
- 1-2 spring onions
- kalamata olives (optional) (I love them, but Chris not so much)
- Combine chickpeas, juice of 1 lemon, dill, garlic cloves, 3 T olive oil and sea salt in a blender or food processor. Blend until smooth.
- Spoon the mix in to a serving dish or 13 x 9 baking dish, and spread it out.
- Chop the cucumber, tomatoes, spring onion and kalamata olives up in to bite size pieces. Combine them in a bowl and add that extra teaspoon of olive oil to them. If you have any left over juice from the lemon, you can also add that to keep the veggies fresh. Stir to mix.
- Add the veggies on top of the hummus layer.
If you eat dairy, feel free to add some feta cheese crumbles on top too!
Serve with non-gmo corn chips, carrot slices or other dipping option you prefer. Refrigerate until serving, but it is really best the same day you prepare it. Enjoy!
A special thank you to Cindy, who sent me the best organic dried dill from her very own garden, along with other herbs she grew and dried herself. She is one of the first RV friends I made, and she was a fan of To Wander Freely when it was just starting out!
That is what you can expect from true RV friends – they give you their best. She has been such a huge encouragement to me, and every time I reach for my herbs; I am so grateful for the care and love she took in preparing them and shipping them to me.
May each of you make true friends on the road, and maybe even share this Greek dip recipe with them!
Thanks for joining me for another Self Care Sunday!