Layered Avocado Dip - luscious, creamy (but mostly healthy!) layers of hummus, avocado, sour cream and greek inspired salad.
In a glass dish (see notes for measurements) spread the hummus in an even layer over the bottom of the dish - I use a mini silicone spatula for this.
Remove the skin and seeds from the avocados then add to a small bowl, along with the lemon juice and mix/mash until roughly smooth. Spoon the avocado mixture on top of the hummus, and spread evenly.
Scatter over half of the diced tomatoes, half of the diced cucumber, half of the finely diced red onion, half of the feta and half of pine nuts.
Place the sour cream in dollops evenly over the tomato/cucumber layer, and carefully spread out to an even layer.
Scatter over the remaining tomatoes, cucumber, red onion, feta and pine nuts.
Serve as a dip with crackers or as a side dish.
The dish I have used in the photos is approximately 25cm x 20cm x 6cm (9.5" x 7.5" x 2.5") - I wouldn't go any larger than that unless you scale up the ingredients. That being said you could go a bit smaller, just keep in mind that your layers will be thicker unless you scale down the ingredients.
No suitable glass dish? No problem! Just build up the dip layers on a large plate, making each layer a little smaller than the last, like tiers on a wedding cake - that way all your lovely layers will still be on display!
As both the tomatoes & cucumber have a lot of moisture, placing them on paper towel/kitchen paper drains this away and helps keep the dip creamy, not wet.
This recipe is not just for dipping as the name suggests, it also doubles as a great side dish - which is exactly how it was eaten at our Australia Day barbecue. Due to time issues I knew we would miss the pre-dinner nibbles, but would make dinner - so a dinner side dish it was!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*