Five Layer Mediterranean Chicken Dip

Would it be awful to suggest you make Slow Cooker Greek Chicken Tacos just to have the leftover meat to make this appetizer?  Oh, and make Avocado Feta Dip (my variations are below) too, because that's what provides the foundation for this delicious appetizer.  If you don't eat chicken, scroll down and see the photo I took yesterday of something I think would go great instead, marinated chick peas, or skip it and just use the rest--still utterly delicious, but you'll have to call it a Four Layer Dip.

When I think of appetizers, I tend to return to my favorites time and again.  After all, they are favorites for a reason!  You can find them over there -----> in my Recipe Index By Category.  In the Appetizer category.  That was probably redundant.

I always like to try new things, however, so this recipe came about as a combination of wanting to try something new, wanting a familiar appetizer, and the desire to use what I've already got in my fridge.  Voila!  Taking a page from the many Mexican layer dips I've enjoyed over the years, I present to you Five Layer Mediterranean Chicken Dip.  Thank you to Linda for help with the name.  I can develop the recipes, grow the celery, prepare the food, take a few photos, write the post . . . but dreaming up recipe names is HARD! (Yes, I'll take some feta with that whine.)

About five minutes after I took the first photo, this was all that was left.  I know we were hungry, but holy cow!  This appetizer is delicious.  We ate it with pita chips and carrots, but home re-grown celery, snow peas, zucchini or yellow squash slices would all be great delivery vehicles for this stuff.

Five Layer Mediterranean Chicken Dip (serves 6 hungry people in 5 minutes)

1 1/2 to 2 cups of Avocado Feta Dip (mine was still bright and fresh the next day)

Please go here for the recipe.  I made a few changes based on what I had in the fridge and the Mediterranean direction I was headed:  I used 1/4 cup onion, 2 avocados, 2 Tablespoons chopped fresh oregano, 1 Tablespoon chopped jalapeño, 1/2 cup Italian parsley, 1/2 cup crumbled feta, and a lemon.

1 1/2 to 2 cups of Slow Cooker Greek Chicken (The recipe can be found here)
(vegetarian option:  marinated chick peas, see photo suggestion below)

3/4 cup chopped green olives, or the olives of your choice

1/2 cup crumbled feta cheese

1/4 cup chopped red onion

for garnish, a handful of fancy olives

for dippers--pita chips, carrot slices, snow peas, zucchini slices, celery sticks, and what else?

On a pretty Polish pottery giant plate, or the giant flat surface of your choice (great, now someone's going to spread this on their countertop) spread the Avocado Feta Dip.  That's the problem with the countertop--no raised edges to rein you in like a plate.  Scatter chopped olives across the dip, not all the way to the edges. Top with chicken, if you like, leaving a bit of chopped olives visible.  We're making a mountain here. Top the chicken with the feta cheese, then the red onion.  White onion would be lost here, but if you had green onions they'd work too.  Gently drop the fancy olive bombs where you like.  Serve with dippers and stand back because when the folks are hungry, you may lose a finger in the melee.

Vegetarians:  I saw this yesterday at the grocery store down the road, and think it would be delicious as a layer in this dip.  I bet you could make your own similar version:

Want other ideas for layered vegetable appetizers? Just click on the photo to go to each recipe:

I'm bringing this appetizer to the party at Buns In My Oven for What's Cookin' Wednesday,  What's In The Box at In Her Chucks, the Clever Chicks Blog Hop, Food on Friday and Tasty Tuesdays, Twice.

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