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8oz hummus (homemade or store bought)

1 tomato, diced

1/2 cup cucumber, diced

1/2 cup nonfat Greek yogurt

1/8 tsp salt

1/4 tsp paprika

2 canned artichoke hearts, chopped

2 roasted red peppers, diced

1/4 cup feta cheese, crumbled

2 tbsp flat-leaf parsley, minced

Kalamata olives (optional), for garnish

  1. In an 8×8″ serving dish, spread hummus evenly across the bottom.  Layer tomatoes and cucumber over hummus.  Spread yogurt over vegetables, then sprinkle with paprika.
  2. On top of the yogurt, spread artichoke hearts and roasted red peppers, then top with feta cheese.  Sprinkle parsley over the top, then top with olives (if desired).
  3. Serve immediately, or refrigerate overnight.
Original recipe found at cookingcanuck.com
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