Cooking with Aubrey

Mediterranean Layer Dip

With the Fourth of July a week away, I feel it’s my responsibility to share this appetizer with our readers. It’s an easy potluck dish, that’s healthy and fresh. True, it’s a little more work than chips and salsa, but it’s a refreshing change to the Mexican Layer Dip. Trust me, it will be well received.

Mediterranean Layer Dip


  • 2 16 oz containers hummus
  • 1 cucumber, peeled, seeded and diced
  • 2 ounces feta cheese, crumbled
  • ½ cup jarred roasted red peppers, chopped
  • ½ cup pitted kalamata olives, chopped
  • ½ artichoke hearts, drained and chopped
  • ¼ cup fresh mint, chopped
  • ½ cup Versatile Vinaigrette
  •  Pita chips for serving

Versatile Vinaigrette (makes 3 cups):

  • ¾ cup apple cider vinegar
  • 2 Tbsp honey (or maple syrup)
  • 1 Tbsp Dijon mustard
  • 2 garlic cloves, finely chopped
  • 1 ½ tsp salt
  • Freshly ground pepper
  • ¾ cup olive oil


  1. Spoon the hummus in a large trifle dish or other serving bowl.
  2. Top with cucumber, feta, red peppers, olives, artichoke hearts and mint.
  3. Make the vinaigrette by combining all the ingredients together in a mason jar, put the top on and shake vigorously.
  4. Drizzle with a portion of the Vinaigrette. Serve with pita chips.

Source: Elizabeth Gourley Heiskell, What Can I Bring?

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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