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.