Six Layer Dip with Frizzled Za'atar Chickpeas
Since most dips are large enough to feed 10 people, I find it hard to justify making it for just me or me and a friend. So this dip is made for 2, but feel free to double or triple if you're serving a crowd. And honestly, with the skyr as the base, you can happily get away with this as your entire meal.
The toppings here really depend on the size of your dish, so use my measurements as a loose guide, but if you're using a flatter larger dish, you can squeeze more toppings in, and if you're using a deeper dish, try layering them multiple times or using less otherwise it'll end up looking like a big old pile of randomness.
1 cup chickpeas
1/4 cup olives
1/4 cup pepperoncini
2 tsp paprika
1 tbsp za'atar
1/4 cup olive oil
Favorite bread or crackers for dipping
1/2 cucumber
1 lemon
Fresh dill
1 1/2 cups plain skyr
Pre Recipe Prep
Make your salted yogurt
To a small bowl, add 1 1/2 cups skyr, zest and juice and half a lemon, and 1/2 tsp salt. Mix well and add more salt if you desire. Set aside.
Chop your other toppings
Finely dice your cucumber, crush your olives with the back of your knife, removing pits if you have them, then chop roughly, slice pepperoncini into thin rounds.
Cook your chickpeas
Rinse and pat dry your chickpeas. The dryer you get them the crispier they'll get. To a large pan over medium high heat, warm 2 tbsp oil, then add chickpeas with a generous pinch of salt. Cook for about 7-10 minutes, shaking every couple minutes, until golden brown. Once golden, add 2 more tbsp oil and 2 tsp paprika. Mix well and cook until the paprika becomes fragrant (about 1 minute). Remove from heat and add 1 tbsp za'atar. Mix and set aside. You want these slightly cooled but not still warm when adding them to the dip.
Assemble
To your serving dish, add yogurt. Create some dents in the yogurt with your spoon that will collect your oil. Spoon in your chickpeas and drizzle the extra oil all over, saving a spoonful for the end. Add your diced cucumber, olives, and pepperoncinis, then drizzle your final bit of oil. Add fresh dill to the top and serve with your favorite bread (recommend you toast the bread or use firm crackers for easier scoopability).
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