1/2teaspoongarlic saltplus more to taste if desired
Freshly ground black pepperto taste
1/2cupsliced/chopped Kalamata olivesOR a drained, 2.25-ounce can of sliced black olives
1 to 2tablespoonsminced red onion
1/4cupcrumbled feta cheese
Sprigs of fresh dillfor garnish (optional)
Pita chipsHomemade Pita Wedges, and/or raw veggies, for dipping
In a bowl, mix together the refried black beans, garlic powder, oregano, basil, thyme, salt, and pepper until well blended. Evenly spread the black bean mixture (or hummus, if using that instead) in the bottom of an 8- by 8-inch dish.
In another bowl, mix together the Greek yogurt, sour cream, fresh minced dill, apple cider vinegar, garlic salt, and pepper. Evenly spread over the black bean/hummus layer.
Cover and refrigerate for several hours to allow flavors to meld. In the meantime, chop the tomatoes, cucumber, olives, and red onion. Store in separate bowls or baggies and refrigerate until ready to serve the dip.
Just before serving the dip, transfer the tomatoes to a colander and drain well, then sprinkle them over the Greek yogurt/dill layer. Repeat this step with the cucumbers, making sure that as much water as possible has been drained away from them. Sprinkle the sliced olives, the diced red onion, and finally the crumbled feta cheese over the dip. Garnish with sprigs of fresh dill, if desired, and serve immediately with pita chips, homemade pita wedges, or raw veggies. Cover and refrigerate any leftovers.
I used about 1/2 of an English cucumber to yield 3/4 cup. If using a regular cucumber, you'll want to slice it lengthwise and scoop out the seeds with a spoon before chopping. You may also wish to sprinkle your chopped cucumbers with a little bit of salt to draw even more water out of them before popping them in the fridge to drain.