7-Layer Greek Meze Dip

• 3 ounces feta 3/4 cup
• 3 plum tomatoes chopped
• 1/4 cup mint chopped
• 1/4 cup chopped parsley
• 2 tablespoons red onion finely chopped
• 1 tablespoon EVOO
• 1 tablespoon lemon juice
• 1/3 cup water
• 1/3 cup bulgur
• salt
• 1 teaspoon EVOO
• 1/2 cup plain greek yogurt
• 1/2 cup cucumber diced
• 1 tablespoon lemon juice
• 1 tablespoon EVOO
• salt
• 1 eggplant small, sliced lengthwise, 1/2" thick
• 1/2 zucchini medium, sliced lengthwise, 1/2" thick
• EVOO
• salt
• 1/3 cup kalamata olives coarsely chopped
• 3/4 cup hummus preferably red pepper flavor

1. You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
2. Feta: Crumble 3 ounces (about 3/4 cup).
3. Tomatoes: Toss 3 chopped plum tomatoes with 1/4 cup each chopped mint and parsley, 2 tablespoons finely chopped red onion and 1 tablespoon each olive oil and lemon juice.
4. Bulgur: Bring 1/3 cup water to a boil; add 1/3 cup bulgur, season with salt and simmer over low heat, covered, until tender,10 minutes. Add 1 teaspoon olive oil and fluff with a fork; let cool.
5. Tzatziki: Combine 1/2 cup each plain Greek yogurt and diced cucumber, 1 tablespoon each lemon juice and olive oil, and salt and pepper to taste.
6. Grilled Veggies: Slice 1 small eggplant and 1/2 medium zucchini lengthwise 1/2 inch thick; toss with olive oil and salt. Cook on a grill pan over medium-high heat, turning, until tender, about 8 minutes. Let cool; coarsely chop.
7. Kalamata Olives: Pit and coarsely chop 1/3 cup.
8. Hummus: Add 3/4 cup hummus, preferably roasted red pepper flavor.

tomatoes, mint chopped, parsley, red onion, evoo, lemon juice, water, bulgur, salt, evoo, greek yogurt, cucumber, lemon juice, evoo, salt, eggplant small, zucchini, evoo, salt, red pepper

Taken from www.yummly.com/recipe/7-Layer-Greek-Meze-Dip-1164573 (may not work)