This dip is just devine! It’s sort of a take on the standard Mexican 7-layer dip but it’s much healthier (with hummus), and you don’t feel bad afterward!
1 8-oz. pkg. cream cheese, softened (I always use low or non-fat here)
1 Tbsp. lemon juice
1 tsp. dried Italian seasoning
3 cloves garlic, minced
1-1/2 cups hummus
1 cup chopped cucumber (I use hothouse or English – tastes so much better)
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 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.
Categories: Sides & Salads Tags:
Photos:
greekdip
IMG_6618
Photo Credit: Cate Bogue
IMG_6617
Photo Credit: Cate Bogue
IMG_6619
Photo Credit: Cate Bogue
IMG_6620
Photo Credit: Cate Bogue
IMG_6621
Photo Credit: Cate Bogue