Greek Layer Dips for Verrines

30 min

6 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

  1. Divide tomato between 6 verrines.
  2. Use a piping bag or carefully spoon hummus into each verrine. Smooth surface to edges.
  3. Divide Tzatziki between verrines and top with cucumber. Cover and refrigerate while preparing souvlaki.
  4. 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.
  5. Thread 2 cubes of chicken on the end of 6 mini bamboo skewers and serve alongside each verrine. Top verrines with a black olive.

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.