Layered Greek Dip

Here's a recipe that might come in handy this holiday season. It's easy to make and looks pretty when you serve it. This Layered Greek Dip from The Savory Notebook is perfect to take to those family carry-ins. The ingredients will keep on hand for awhile and it can be quickly thrown together at the last minute. Be sure to use a good hummus though. I tried a new brand the first time I made it and the horrible hummus overshadowed the whole dish. Next time I used our family favorite and the dip was delicious.


Layered Greek Dip
Recipe from The Savory Notebook

8 ounce package reduced-fat cream cheese, softened
1 Tbs freshly squeezed lemon juice
1 tsp dried Italian seasoning
3 cloves garlic, minced
1½ cups prepared hummus
1 cup chopped cucumber
1 cup chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese (reduced fat is fine)
1/3 cup sliced green onions
pita chips and/or multigrain tortilla chips

1. In medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with rubber spatula until smooth and well-combined.
2. Spread cream cheese mixture into deep 9-inch pie plate or oval platter. Spread hummus on top of cream cheese layer. Sprinkle on cucumber, then tomato, olives, feta, and green onions.
3. Cover and refrigerate for 2 to 24 hours. Serve with pita chips or tortilla chips.