Seven Layer Vegetarian Dipping Sauce

Ingredients:

• 1 medium-sized cucumber, peeled and seeded
• Salt
• 2 cups Greek yogurt (2% fat)
• 2 tbsp. l. olive oil
• 1 large clove of garlic, finely grated
• 1/2 tsp dried mint or oregano
• 2 cups chopped fresh parsley leaves (about 1 large bunch)
• 1/2 cup chopped pitted olives
• 1 teaspoon lemon zest
• 4 chopped green onions
• 2 cans (400 g) coarsely chopped artichoke hearts (drained)
• 2 cups (about 400 g) chopped canned red bell pepper
• 2 cups broken pita chips, plus extra for serving
• 2 cups ready-made hummus (see recipe) Greek hummus)
• 1 cup (about 225 g) crumbled feta cheese

Preparation:

1. Grate the cucumber, toss with a generous pinch of salt, and place in a sieve for 10 minutes to drain. Squeeze out any remaining liquid. In a medium bowl, combine the squeezed cucumber with yogurt, olive oil, garlic, and mint.
   
   In a small bowl, combine the parsley, olives, lemon zest, and green onions. Place the artichokes in a cheesecloth or sieve and squeeze well. Repeat with the peppers.
2. Place the dip in a medium-sized, clear glass trifle bowl or your favorite serving bowl. Layer the artichokes in the bottom, then top with an even layer of the cucumber-yogurt mixture, peppers, pita chips, hummus, feta cheese, and olive-herb mixture.
   
   Wrap in plastic wrap and refrigerate for at least an hour or overnight (if refrigerating overnight, add a layer of olives and herbs just before serving). Serve with pita chips.