Saturday, March 14, 2009

Greek Layered Dip

This is a great, great recipe adapted from Better Homes and Gardens. It's my favorite kind of food: fresh ingredients, reasonably healthy, definitely indulgent. It's party food with Mediterranean flavors. Think of a Mexican layered dip with Greek ingredients.
I added some Greek salad toppings. Be warned: this is garlicky!
Greek Layered Dip
8 ounce package reduced-fat cream cheese, softened
1 Tbs freshly squeezed lemon juice
1 tsp dried Italian seasoning
3 cloves garlic, minced
1½ cups prepared hummus (or enough to cover cream cheese)
1 cup chopped cucumber
1 cup chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese (reduced fat is fine, but I used more than 1/2 cup)
1/2 cup sliced pepperoncini peppers
1/3 cup sliced green onions or diced red onions
pita chips or tortilla chips

1. In medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with rubber spatula until smooth and well-combined.
2. Spread cream cheese mixture into deep 9-inch pie plate or oval platter. Spread hummus on top of cream cheese layer. Sprinkle on cucumber, then tomato, olives, feta, peppers, and onions.
3. Cover and refrigerate for 2 to 24 hours. Serve with pita chips or tortilla chips.

Makes about 2 1/2 cups of dip