Ingredients for layer 1

2 cans great northern beans, drained and rinsed

2 teaspoons minced garlic (two cloves)

¼ cup fresh basil leaves, firmly packed

3 Tablespoons olive oil

1 teaspoon fresh lemon juice

½ teaspoon kosher salt (optional)

Directions:

Process beans, basil, olive oil, lemon juice, and salt in food processor until smooth.

Cover and chill

Ingredients for layers 2, 3, & 4

1/3 cup red onion, minced

1 pint grape tomatoes, halved

¼ cup pickled okra , sliced

¼ cup green Sicilian olives (Castelvetrano), sliced

Directions:

Rinse onion in cold water and pat dry.

Prepare tomatoes, okra, and olives

Cover and chill.

Ingredients for layer 5

½ cup reduced-fat sour cream (or plain Greek Yogurt)

1/3 cup fresh flat-leaf parsley, chopped

3 Tablespoons fresh mint, chopped

1 teaspoon lemon zest

1 Tablespoon lemon juice

¾ teaspoon ground cumin

Directions:

In a medium bowl, stir together the sour cream, parsley, mint, lemon zest, lemon juice, and cumin.

Cover and chill.

Ingredients for layers 6 & 7

1 15 oz. can black-eyed peas, drained and rinsed

1 medium red bell pepper, chopped

1 jalapeno pepper, seeded and minced

1 Tablespoon hot sauce

¼ teaspoon freshly ground black pepper

½ cup feta cheese, crumbled

Directions:

Stir together the black-eyed peas, bell pepper, jalapeno, hot sauce and red pepper

Cover and chill

Assembly:

In an 11” x 9” baking dish, layer each group of ingredients as follows: 1. Bean mixture; 2. Onion/tomato mixture; 3. Okra 4. Olives; 5. Spread the sour cream mixture followed by the 6. Black-eyed pea mixture. Top with 7. Crumbled feta; cover and chill 1 – 2 hours before serving. Serve with pita chips, multi-grain chips, or fresh crudités.

The preparation for this recipe can be done a day ahead of time.