Serves: Makes one 9-inch pie plate serving up to 2 dozen
Ingredients
1½ cups crumbled feta cheese, divided
1 large roasted red pepper, from a jar (a heaping ½ cup)
2 scallions, cut into 2-inch lengths, plus ½ cup thinly sliced
1 large garlic clove
½ teaspoon plus 1 tablespoon fresh lemon juice, divided
1 bar (3 ounces) cream cheese
1 can (16 ounces) refried beans, drained
1 can (4.5 ounces) chopped green chiles, undrained
½ teaspoon each garlic powder and oregano
Pinch salt
1 cup Greek yogurt (0% or 2%)
½ cup Mayonnaise
1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped (about ¾ cup)
¾ cup pitted kalamata olives, coarsely chopped
1 large bag pita chips
Instructions
Puree ¾ cup of the feta cheese with roasted pepper, the 2 scallions, garlic and ½ teaspoon of lemon juice until minced. Add cream cheese and continue to process until smooth; set aside.
Mix beans, chiles, garlic powder, oregano, salt, and remaining 1 tablespoon of lemon juice; set aside. Mix yogurt and mayonnaise.
Spread bean mixture over the bottom of a 9-inch deep-dish pie plate or similar size dish, followed by roasted red pepper mixture, and then the yogurt mixture. Sprinkle on artichoke hearts, then olives, then remaining ¾ cup feta. Can be covered and refrigerated overnight. When ready to serve, sprinkle with scallions.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/greek-7-layer-dip/