I served this layered dip last night at Pokeeno. If you are wondering what Pokeeno is, see my last blog entry.This recipe is a greek salad as a dip! Delish. I found the idea on Pinterest, but I never follow the exact directions, so it ended up being my own version. I can't wait to enjoy this again on a patio, in the summer, with a great bottle of white wine! Try Mer Soleil Silver. One of my favorite white wines, it's an unoaked Chardonnay. Bonus, the bottle is a great decoration, before and after you drink it! ( The Wine Expierence at Jordan Creek Mall stocks this wine.) Ingredients: 1 8oz package low-fat cream cheese 1 teaspoon Dill weed 1 teaspoon dried parsley ( 1/4 cup if you use fresh) 1 container hummus- I used Tribe brand regular hummus from HyVee 1 teaspoon garlic, minced 1 medium cucumber, peeled, seeds scooped out, and diced 1 tomato, diced ( use 1 fresh tomato, or dice several cherry tomatoes) Kalamata olives-chopped, use to your taste 1/2 cup crumbled Feta cheese, use more if you like
1.) Allow cream cheese to soften. Place cream cheese in a small bowl, add 1 tsp Dill, mix well. Spread on the bottom of an 8x8 dish as the base. 2.) Next, spread hummus over cream cheese mixture. 3.) Place chopped cucumbers, tomatoes, olives, and 1 tsp minced garlic in a bowl, toss together. Pour over hummus, spread evenly. Top with 1 tsp dried parsley then Feta cheese. 4.) Refridgerate until ready to serve and dig in with pita chips. Enjoy!
Let me know if you try this and if you liked it!