7-Layer Greek Dip

Our plans for New Year’s Eve fell through, so my little family is on their own tonight.  As appetizers are a “must have” for New Year’s Eve, I decided to try a new one that I thought Rob and I might like.  This Greek layered dip looked right up my alley.  It’s got an herbed cream cheese layer and a hummus layer which aren’t visible in my picture.  Then, cucumbers, tomatoes, Kalamata olives (on half, as the hubby isn’t keen on them), green onion, parsley and feta cheese.  It’s not even three in the afternoon here, but I already had to give it a try (with our favorite flat bread from Trader Joe’s).  It’s fabulous.  Even so, the next time I make this, I’d like to try it with hummus being the bottom layer and then a layer of thick tzatziki sauce instead of cream cheese (as I adore Greek yogurt).  I found this recipe at Best Bites.  Here it is:

7-Layer Greek Dip
Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook

1 8-oz. package cream cheese, softened
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice 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 cucumbers, tomatoes, olives, 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.

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