I tried making this dip more than once. The first time I made it the first layer was made with Greek yogurt and roasted red peppers. The whole dip looked like a pink porridge, NOT appetizing. I found two other recipes, combined them and came up with this. I NAILED it. This dip will be devoured by all Greek food lovers. Great for those upcoming tailgate parties!
- 1) 1 (8 oz.) cream cheese, softened
- 1) ½ T. Greek seasoning
- 1) 3 garlic cloves, minced
- 1) 1 T. fresh lemon juice, or juice of ½ of a lemon
- 1) ½ t. lemon zest
- 2) 1 ½ C. hummus (I use a 10 oz. container)
- 3) 1 medium cucumber seeded and diced (1 C.)
- 4) (4 oz.) feta cheese, crumbled (1/2 C.)
- 5) ¼ of a medium red onion, finely chopped (1/3 C.)
- 6) (4 oz.) Kalamata olives, chopped (1/2 C.)
- 7) (2 oz.) sun-dried tomatoes, chopped (1/4 C.)
- Combine the 1) ingredients with a large bowl with a mixer until light and fluffy.
- Spread in the bottom of a pie plate or a small shallow baking dish. The cream cheese mixture should cover the bottom of the dish.
- Layer each of the other ingredients, in order, to create the 7 layers.
- Cover with plastic wrap and refrigerate for several hours before serving.
- Serve with pita chips, fresh vegetables, or flat bread.
Tips and Tricks:
- I like to serve this dip with the BIG Wheat Thins. You need a chip that has a flat edge to scrap the dip up and out of the dish.
- I use 1/3 less fat cream cheese for this recipe.
- If you don’t have Greek seasoning, you can use dill weed instead.
- The cup measurements after each ingredient are approximate. Don’t stress about it being exact.