Tired of the traditional mexican 7 layer dip? Take a trip to another part of the world with a recipe that is just as easy and is recommended to make a day ahead of time. This version of a Greek style layered dip recipe is a great way to add fresh veggies to your appetizer table.
The best part is you don’t just have to make this a summer dish. You can get cucumbers and tomatoes year round that are worthy of this recipe. It is light and refreshing and you feel you are snacking healthy with fresh veggies!
I made the first layer of cream cheese and hummus 2 days in advance, as I was trying to get things done for the event I was hosting.
Sorry I do not have a finished product picture. I had thought I posted this recipe before so by the time I realized it the dip was almost gone….I guess that is proof it was well recieved. I also used low fat Cream Cheese. And feel free to lighten it up even farther with guilt free pitas by Trader Joes
I found this recipe in a Better Homes and Garden magazine a few years back.
Layered Greek Dip Recipe
- 1 8-oz. pkg. cream cheese, softened
- 1 Tbsp. lemon juice
- 1 tsp. 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
Directions
- In 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 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 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).
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