layered greek hummus dip
I love the idea of taking something I’ve purchased and turning it into something more. Although I typically make my own hummus, I do like to buy it occasionally when it’s on sale. It’s one of those things that’s easy to transform by adding just a few fresh ingredients and calling it a day.
I’ve been adding cucumber, feta, tomato and kalamata olives to make an easy, healthy dip since I can remember. But I recently spied this version on Our Best Bites, the only difference being a cream cheese layer on the bottom that’s mixed with garlic, greek seasoning and lemon juice. Adding a creamy layer seemed like a great idea so I gave it a shot.
It was really good, although I found that three cloves of garlic added a sharpness that I didn’t care for. It was still a big hit with everyone and my parents, who are visiting for the week from Wisconsin, thought it was great as is. I’ll keep the cream cheese layer from now on but with just two cloves of garlic. The colors in this dip are just gorgeous and since it’s make-ahead it’s great for a party. Crispy pita chips are perfect to serve it with.
And, of course, I had to keep my streak of mini-food going…
I know. I’m obsessed. But aren’t they cute?
Layered Greek Hummus Dip
Just use these amounts as a guide. This recipe is pretty forgiving; I didn’t measure anything, just chopped it up and added as much as seemed right.
1 8 oz package cream cheese, softened
1 t Greek seasoning (you can find this in the spice aisle)
2 cloves garlic, very finely minced
juice of 1/2 lemon
one small container hummus (about 8 – 16 oz)
1 c seeded, diced cucumbers
1 c seeded, diced tomatoes
1/2 c chopped Kalamata olives
1/3 c chopped green onions
1/2 c crumbled Feta cheese
1/4 c minced fresh parsley
Combine the cream cheese, greek seasoning, garlic, and lemon juice until thoroughly mixed. Spread in the bottom of a pie plate or a small, shallow baking dish. Add a layer of hummus, then sprinkle on the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours.