Wednesday, July 19, 2017

In the kitchen

Layered Greek Dip

I made this for my book club this week, and I think it will be a go-to recipe for the rest of the summer. It's gluten-free, and lighter than the layered Mexican dips, which I love!, but nice to have a change, too.

I've seen lots of versions of this dip on Pinterest and on different cooking blogs.  This is a blend of several of those recipes.

8 ounce package of cream cheese, softened
1 Tbs. fresh lemon juice
1 tsp. Italian seasoning
2 garlic cloves, minced
1 cup, peeled and chopped cucumber
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup feta cheese, crumbled
1/3 cup slice green onions

Pita chips for serving.

1.  Beat together, with electric mixer, cream cheese, lemon, juice, Italian seasonings and garlic.
2.  Spread into a serving dish. I used a deep dish pie plate.
3.  Spread the hummus on top of the cream cheese mixture, then top with the remaining ingredients.
4.  Cover and refrigerate for at least a couple of hours or overnight.  Serve with pita chips.



Mildred said...

Hi Karen, This looks delicious. My husband will love this.

Linda Hoye said...

Yum! This sounds delicious--and another way to use the cucumbers that are plentiful in the garden.

Dianna said...

Karen, this sounds really yummy. I noticed that you mentioned putting the hummus over the cream cheese layer. Is there any particular type of hummus, such as roasted red pepper or such? I am starting to acquire a taste for Greek food.

Melinda said...

Sounds like a refreshing summer yummy!

M : )

Melanie said...

I've made this a few times for parties and gatherings and it was always a hit!