“Variety in your diet is health in your life.”
― Toni Sorenson

One of the reasons that I started this blog in January of 2013 was to challenge myself to come up with new recipes so I could avoid a food rut. Instead of being limited by a plant-based diet, I wanted to branch out and find new ways to incorporate fruit and vegetables and share my ideas with others.

To save both money and time, I am committed to prepping my lunches at home on the weekends. It is the healthiest routine that I have established for myself since I joined Weight Watchers in 2006 and one way that I help keep myself on track. I plan my menu and shopping list on Wednesday or Thursday, shop on Friday night or Saturday after my WW meeting, and prep on Saturday and/or Sunday.

A few weeks ago I found myself not thrilled about the lunches that I was transporting to work. With the cooler weather my salads felt a bit lackluster and I decided to make something that felt a little more special. I contemplated making my Layered Refried Bean and Guacamole Dip recipe, but instead decided to create a new version. I thought that a Greek dip that combined a plant-based tzatziki sauce and hummus would give my lunches a little sparkle.

Years ago I purchased three cup Pyrex glass containers with lids and I have found them perfect for portion control. I have over a dozen and they have held up well. Pint sized Mason jars would also work for these individual dips.

I made seven individual dips – five for me and two for my husband Mike. I cut up raw vegetables to scoop up the dip.  Mike loved his so much that he ate one straight out of the container with a spoon.

Before I started following a plant based diet, feta cheese was one of my favorites. I really crave feta so I was THRILLED when I discovered Jackie Soban’s blog, Vegan Yak Attack, and her recipe for  Herbed Tofu. I added a bit more vinegar to the recipe and also added dried dill. Because of this recipe I discovered Raw Coconut Vinegar (I bought it at our local food co-op) and I LOVE it. Thank you, Jackie!

Make sure you check out Jackie’s other recipes and follow her on Facebook and other social media. Her meal ideas are phenomenal and she incorporates stunning photography into all her posts. Doesn’t her photo of Herbed Tofu Tomato Salad make you drool? Trust me, you need some of this herbed tofu in your life.

LAYERED GREEK DIP WITH HUMMUS & TZATZIKI SAUCE

Layer the following in your containers. You can decide how much of each ingredient you want to add. I added 1/4 cup of hummus into each dish and divided the tzatziki sauce up between the seven containers.

*Note – next time I will add a little more hummus and less of the tzatziki sauce as the tofu based sour cream was very rich. 

*Hummus (recipe to follow. Store bought would work as well)
* Tzatziki sauce (recipe to follow)
*Chopped romaine lettuce (amount depends on how much you want to use. I used approximately three cups)
*Chopped green bell pepper (I used one medium pepper)
*Chopped kalamata olives (I used approximately 1 cup)
*1 pint of halved grape tomatoes
*Pepperoncini peppers (I used a couple of Tablespoons per individual dip)
*Vegan Yack Attack’s Herbed Tofu (I used half of her recipe divided between the dips)

My Vitamix blender is one of my favorite kitchen tools.

HUMMUS
*2 cups of cooked garbanzo beans
*1/8 cup of tahini
*1/8 cup of extra virgin olive oil
*1 clove of garlic
*Cumin to taste (I used close to a teaspoon)
*Salt to taste
(You can add a little water to blend)

Seeding the cucumbers by running a spoon down the middle will keep the sauce from getting runny.

TZATZIKI SAUCE

*2 seeded and finely chopped cucumbers
*1 container of Tofutti Dairy Free Sour Cream 12 ounces (if you eat dairy you could substitute plain fat-free Greek yogurt. I recommend the Greek Gods brand)
*1/4 cup of fresh chopped dill (could substitute a couple teaspoons of dried)
*1/4 cup of finely chopped onion
*1 clove of finely minced garlic
*1 Tablespoon of lemon juice
*1 Tablespoon of Worcestershire sauce (Vegan recipe)
*Salt and pepper to taste

Make sure that you cut up a lot of raw veggies for dipping. I used carrots, cucumbers, celery, and colored bell peppers. Pita chips, tortilla chips, and pretzels would also be great for dipping.

Printable recipe: LAYERED GREEK DIP WITH HUMMUS & TZATZIKI SAUCE

Pin it HERE

The dip stayed fresh throughout the week and was exactly what I hoped it would be. I know that it sounds like a lot of work, but trust me, it is worth it when you taste how fantastic it is. I plan on making a large platter of this dip to bring to my mom’s house for Christmas. The ingredients for this dip also make a wonderful wrap.

If you are like me, variety truly is the spice of life and rotating my meal choices keeps me reaching for healthy food. Thank you for stopping by and make sure you check out all my other recipes. I love being able to share my passion for healthy cooking with you!

Athena, the sweetest little photo bomber.