This dip is a healthy Greek version of the old Mexican 7 layer dip. But, it does not short-change in flavor.  In fact, I think it’s better than the Mexi one.  I made it for a party once, and I loved it so much I immediately made another one just for ME!  It’s THAT good!
Hope my Supper Club friends agree!
1 8 oz pkg cream cheese, softened (I always use low fat)
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)
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese (I use fresh Greek feta – it’s SO much better than the pre-crumbled!)
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.