Greek Layer Dips for Verrines
Ingredients
- 1⁄3 cup finely diced tomato
- 1⁄2 cup Creamy Garlic Hummus
- 1 can (19 oz/540 ml) chickpeas
- 3 tbsp Creamy Garlic Hummus Dip Mix
- 3 tbsp lemon juice, about 1 lemon
- 3 tbsp tahini, optional
- 1⁄3 cup Dillicious Tzatziki
- 1 cup 2% plain Greek yogurt
- 1 tbsp Lemon Dilly Dip Mix
- 1⁄2 English cucumber
- Sea Salt, to taste
- Black Pepper, to taste
- 1⁄4 cup finely diced cucumber
- 1 small chicken breast, cut into cubes
- 1 tbsp Souvlaki Seasoning
- 1 tbsp olive oil
- Sea Salt, to taste
- Black Pepper, to taste
- 6 mini bamboo skewers
- 6 black olives
Preparation
- Divide tomato between 6 verrines.
- Use a piping bag or carefully spoon hummus into each verrine. Smooth surface to edges.
- Divide Tzatziki between verrines and top with cucumber. Cover and refrigerate while preparing souvlaki.
- To prepare souvlaki, toss chicken with Souvlaki Seasoning and oil. Season with Sea Salt and Pepper. Brown quickly in frying pan over medium-high heat.
- Thread 2 cubes of chicken on the end of 6 mini bamboo skewers and serve alongside each verrine. Top verrines with a black olive.
Epicure Products Used
Nutritional Information
Per serving: Calories 0, Fat 0 g (Saturated 0 g, 0 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fiber 0 g, Sugars 0 g), Protein 0 g.