Wednesday, September 17, 2014

Layered Greek Dip

This is going to be my new go-to party dish! I made it go with the pitas and because I had some Greek Kalamata olives lingering on the fridge door that were begging to be used. Plus, a few fresh cucumbers and a couple of lingering tomatoes that were just screaming for me to eat them up. 

Layered Greek Dip
Serves 16
Prep time: 20 minutes
Chill time: 2 hours
• 8 ounce package reduced-fat cream cheese, softened
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried Italian seasoning
• 1 (10 ounce) container hummus (I used Sabra)
• 1/2 a medium cucumber (about 1 cup), diced small
• 2 Roma tomatoes, diced small
• 1 (2 ounce) can sliced black olives ( I used Green and Kalamata because I had jars of them in the fridge - if you have access to them - Use Them!)
• 1/3 cup crumbled feta cheese
• 1 scallion stalk, chopped
• Pita chips (We used fresh Pita bread and when we ran out of that, we used plain tortilla chips.)
In medium bowl with an electric mixer, beat the cream cheese, garlic, lemon juice, and Italian seasoning until thoroughly combined and smooth.
Spread cream cheese mixture into a deep 9-inch pie plate (or shallow serving dish.) Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate for 2 to 24 hours. Serve with pita chips.

This takes quite a new twist on the old 7 Layer Dip stand by and it is incredible. Your family (and guests if they are lucky) will go bonkers over it.  You'll be asked to make it and bring to parties - who know! It may even get named after you.