Monday, April 26, 2010

Greek Layered Dip

 Whenever I'm looking for a new recipe idea, I love to turn to my family and friends. I know I'll always find something tried and true and absolutely delicious. Such is the case with this recipe, which was given to me by my sister, Cathy, who got it from my sister, Jeanie. It's SO delicious and fresh tasting and it couldn't be simpler to throw together. Just layer each ingredient and serve! Easy, right? Serve it at your next party and I PROMISE that your guests will devour it!
Thanx Cath!
And thanx Jean!!!

1 8 oz. container cream cheese w/ chives and onions
1 8 oz. container hummus
1 cucumber, peeled, seeded and chopped
3 plum tomatoes, seeded and chopped (I use chopped grape tomatoes when the larger tomatoes are yucky and out of season)
1 2-1/2 oz. can sliced ripe olives, drained (and chopped, if desired)
1 4 oz. container crumbled feta cheese, (drained, if needed)
1/4 cup chopped green onions

Spread cream cheese in bottom of pie plate or quiche dish.  Drop hummus by small spoonfuls evenly over cream cheese, spread evenly.  Top with remaining ingredients in order given.  Serve with home-made pita crisps (see recipe below) or purchased pita chips.

Pita crisps:  3 6" pita pocket breads.  Split each pita bread into 2 rounds.  Cut each round into 6 wedges.  Place on ungreased cookie sheet.  Spray wedges lightly with cooking spray and sprinkle with garlic powder.  Bake at 350F for 5-7 minutes or until crisp and golden brown.  Cool.

The thing that makes this dip so wonderful is the freshness from the tomatoes and the cucumbers.
Be generous with them!
If you need to make it in advance, go ahead and spread the cream cheese and hummus in the dish, then cover it and chill it until you're ready to serve. Have the other ingredients all chopped separately and ready to go, but don't assemble it until just before serving. Your final dish will be SO much fresher!

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