Saturday, June 4, 2016

layered greek dip

My friend Lindsey brought this beautiful layered dip (not so beautiful in this pic) to our BBQ earlier this week.  It was sooooo good!  She let us keep some leftovers and one of my daughters made a complete meal out of it the next day.  A great dish to take to a potluck!

layered greek dip (Lindsey M.)
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
3 cloves garlic, minced
1 1/2 cups prepared hummus
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese
1/3 cup sliced green onions
pita chips and/or multigrain tortilla chips

In a medium mixing bowl, beat cream cheese, lemon juice, Italian seasoning and garlic with electric mixer on medium speed until smooth and combined.
Spread cream cheese mixutre 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 2-24 hours.  Serve with pita chips.  Makes about 2 1/2 cups dip, 16 servings.

Note:  Lindsey skipped the cream cheese part because she feels it's just as good without it.  She must've doubled the recipe because she made a 9x13 pan of it for the party.

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