So I went with the Greek dip last weekend for dinner with our friends. Are you surprised? I am a Greek food freak, can't get enough of it. This dip was amazing!! Even my hubby who usually doesn't love hummus or feta was scarfing it down. It was easy to prepare early in the day and then just let it sit in the fridge for a few hours. I think it gets even better as it sits and the flavors mold together. I think overall this is a pretty healthy dip that you don't have to feel guilty eating. I served ours with whole wheat pita chips.
My dip is not quite as pretty as Ourbestbite's photo up top but I assure you it tasted great. I really need to take a class in food photography 101!
7-Layer Greek Dip
Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook
1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread
check out Ourbestbites HERE to see some assembly pictures of the 7 layer dip and to view a really fabulous food blog.
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