Sunday, September 6, 2015

7 Layer Greek Dip

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's a good one!
When I have a little party or something like a girls’ night, I like to have something sweet to eat and something savory.  I’m a fan of balance in that department!
I mentioned on Monday (when I shared our beverage) that I had a 31 party.  This recipe was the savory snack!
I got the recipe from Our Best Bites, and I love that it is fun and beautiful and decently healthy!
7 Layer Greek Dip // Becky's Happy Table

I’ve made my own hummus when I’ve made this before.  This time, though, Aaron was out of town, and I wanted it to be easy.  I bought and thoroughly enjoyed Sabra Roasted Red Pepper Hummus.  I was going to buy my hummus at Aldi, but I forgot :)  And, because I’m sure you’re interested in such things, you can buy everything for this recipe, except the dill, at Aldi!
7 Layer Greek Dip // Becky's Happy Table
This recipe needs to chill in the fridge for at least 2 hours, so it’s great to make ahead!  You can even do all of the chopping the night before!
I served this with pita crackers, thin Triscuits (the little triangle guys), and carrots cut on the diagonal like chips.  I think my favorite were the Triscuit thins.  My friend, Kathy, observed that they were so much better than the regular Triscuits because it was less like “eating a haystack.”  I have funny friends :)
7 Layer Greek Dip // Becky's Happy Table
7 Layer Greek Dip
Recipe type: Appetizer
Prep time:  
Total time:  
This beautiful dip is made ahead and perfect for a party. The leftovers make a great lunch!
  • 8 oz cream cheese, softened
  • 1 teaspoon dried dill weed (or salt free greek seasoning, I used dill)
  • 2 cloves garlic, minced
  • 2 teaspoons fresh squeezed lemon juice
  • 1 and ½ cups hummus (choose your favorite flavor)
  • 1 cup seeded and diced tomatoes
  • 1 cup peeled, seeded, and diced cucumbers
  • ½ cup sliced kalamata olives
  • 3 green onions, chopped
  • ½ cup crumbled feta
  1. With an electric mixer, cream the cream cheese until smooth. Add the dill weed, garlic, and lemon juice and mix until well combined and creamy.
  2. Spread onto the bottom of a pie plate or other shallow dish.
  3. Top with about 1 and ½ cups of your favorite hummus.
  4. Chop the tomatoes and place in a colander to drain while you chop the rest of the ingredients.
  5. Chop the cucumbers, olives, and onion.
  6. Layer the rest of the ingredients on top of the hummus: cucumber, tomatoes, olives, onions, feta.
  7. Wrap tightly with plastic wrap and refrigerate for 2 hours.
  8. Serve with your favorite dippers!

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