This is an update on a classic party favorite. It’s the perfect appetizer for a summer barbeque. It’s light, fresh and the flavors are definitely a surprise. Although I wouldn’t classify this dip as “healthy” it certainly is a healthier version of its Mexican cousin especially when you make it with lower fat cream cheese and reduced fat feta.
I served this dip with pita chips but I think it would be equally as good with sliced red pepper, pita bread or even pretzel thins.
Greek Layered Dip
8 oz cream cheese, softened (I used 1/3 lower fat)
1 tsp powdered Greek seasoning or dried dill
3 cloves garlic grated, pressed or finely chopped
2 tsp lemon juice (about 1/2 lemon)
17 oz container classic hummus (about 1 1/2 cups)
1 cup seeded and diced cucumber
1 cup seeded and diced tomato
2 oz can sliced or chopped black olives, drained
4 green onions finely chopped
4 oz feta, crumbled (if you buy it pre-crumbled it comes in 3.5 oz packages, which will be plenty.)
1/2 cup fresh parsley choppped
In a medium bowl and using a hand mixer, combine the cream cheese, Greek seasoning, garlic and lemon juice until combined.
In a small to medium shallow dish or pie plate build your layer dip. Start with the cream cheese and continue with the rest of the ingredients. Continue to layer the rest of the ingredients: hummus, feta (reserving a little for the top), cucumber, tomato, green onions, parsley olives, then the last of the feta.