Six-Layer Mediterranean Dip

• 8 ounces prepared hummus
• 1 1/4 cups plain yogurt, divided
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon lemons or 1 teaspoon lime juice
• 1 cup seeded and chopped tomato
• 1 ripe avocado, seeded and chopped
• 1/2 cup peeled and chopped cucumber
• salt & fresh ground pepper, to taste
• 4 -6 ounces crumbled feta cheese
• 2 tablespoons minced kalamata olives

1. First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" (I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like).
2. Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish.
3. Combine remaining strained yogurt and cumin and spread over the hummus layer.
4. Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.
5. Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.
6. Add a layer of feta, then finish it all off with olives.
7. Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.).

plain yogurt, cumin, garlic, salt, lemons, tomato, avocado, cucumber, salt, feta cheese, olives

Taken from www.food.com/recipe/six-layer-mediterranean-dip-47041 (may not work)