I’m surrounded by olive haters. And cucumbers. Oh, and artichokes. Ok. I get the whole liver and beet thing. I don’t agree with it, but I get it. But olives? Cucumbers? Artichokes?…Really? Cucumbers and artichokes barely even have any taste, for goodness sake!
Anyway. In four years, I think I’ve posted three recipes that have olives. Because, ya, my family doesn’t like them. Poo poo on them.
With olives AND cucumbers, you can imagine how this recipe went over. But I really enjoyed it. I knew I would. I love hummus and feta. And pretty much anything that requires a chip as the utensil scores bonus points. I could live off of dip.
I ate all of it by myself. Not in one sitting. Maybe.
Layered Greek Dip
Prep time: 20 minutes
Chill time: 2 hours
• 8 ounce package reduced-fat cream cheese, softened
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried Italian seasoning
• 1 (10 ounce) container hummus (I used Sabra)
• 1/2 a medium cucumber (about 1 cup), diced small
• 2 Roma tomatoes, diced small
• 1 (2 ounce) can sliced black olives
• 1/3 cup crumbled feta cheese
• 1 scallion stalk, chopped
• Pita chips
In medium bowl with an electric mixer, beat the cream cheese, garlic, lemon juice, and Italian seasoning until thoroughly combined and smooth.
Spread cream cheese mixture into a deep 9-inch pie plate (or shallow serving dish.) Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate for 2 to 24 hours. Serve with pita chips.
(slightly adapted from BHG magazine)