1 large cucumber peeled seeded halved
1/2 teaspoon salt
1 cup Greek yogurt
1/2 cup sour cream
1 1/2 tablespoons dried dill
1 tablespoon fresh lemon juice
2 cloves garlic minced
Olive oil cooking spray
4 ounces red pepper hummus (I used Sabra)
1 cup sliced kalamata or black olives
1 cup chopped cucumbers
1 1/2 cups halved grape tomatoes
1/4 cup finally chopped red onion
4 ounces crumbled Feta cheese
Place cucumber in colander in sink. Sprinkle with salt on both sides. Let them sit for 30 minutes turning several time. Dry with paper towels and finely chop.
In medium bowl combine chopped cucumber, yogurt, sour cream, dill, lemon juice and garlic. Cover and place in refrigerator for 30 minutes.
Spray medium casserole dish with olive oil. Spread with hummus, Tzatziki Sauce, kalamata olives, cucumbers, grape tomatoes, red onion and Feta Cheese. Refrigerate for 1 hour to overnight. Serve with Pita Chips.
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