Seven-Layer Greek Dip
Servings (1/4 cup) servings
Ingredients
- 1 8- ounce package cream cheese softened (I used low-fat)
- 2 tablespoons milk
- 1 teaspoon dill weed or Greek seasoning salt free--go for a mix that just has herbs
- 3 cloves garlic minced or pressed
- 2 teaspoons lemon juice plus lemon zest if you like
- 1 ½ cups hummus
- ½ cup chopped Kalamata olives
- 1 cups seeded diced cucumbers
- 1 cups seeded diced tomatoes
- ⅓ cup chopped green onions about 3 green onions completely chopped
- ½ cup crumbled Feta cheese
- ⅛-¼ cup minced fresh parsley
Instructions
- With an electric mixer, combine the cream cheese, milk, seasoning, garlic, lemon juice and zest until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus.
- In order, create layers by sprinkling the olives, cucumbers, tomatoes, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread.
Notes
- I like to grab things like olives, roasted garlic, and marinated roasted tomatoes at the olive bar in the deli.
- I also toss my cucumbers and tomatoes with a little olive oil, salt and pepper before adding to the dip.
- Lastly, I like to drizzle on a little flavored olive oil right before serving for a finishing touch.
Nutrition
Serving: 0.25cup, Calories: 63kcal, Carbohydrates: 4g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 9mg, Sodium: 177mg, Potassium: 96mg, Fiber: 1g, Sugar: 1g, Vitamin A: 186IU, Vitamin C: 2mg, Calcium: 44mg, Iron: 1mg
Calories: 63kcal
Cost: $12
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