Thursday, December 19, 2013

Greek Layered Dip

Greek Layered Dip
(12-18 servings)


8 oz. Cream Cheese with Chives & Onion, room temperature
8 oz. Hummus (your favorite brand & style), room temperature
1 large Fresh Cucumber, peeled, seeded & chopped
3 large Plum Tomatoes, seeded & chopped
1 (2 ¼ oz.) can Sliced Ripe Olives, drained
4 oz. Feta Cheese, crumbled
¼ cup Green Onions, sliced


Spread the cream cheese in the bottom of a 10 inch serving dish (quiche, pie, etc.). Next, spread the hummus over the cream cheese covering all. Then sprinkle the cucumbers evenly over the hummus. Sprinkle evenly the tomatoes next followed by the olives and feta cheese. Garnish the dish with the green onions and serve with pita chips, crackers or vegetables.

Note: You could double this recipe using a larger low-sided serving dish or make two different dishes of the dip for larger crowds.

Note: I like Kalamata olives more than the black ones. So I will use these instead. Just chop or slice pitted ones for this recipe.

Ideas for Future Efforts

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