Company coming and a need quick and inviting dip with effortless work? This is one of my year-round go-to recipes. Move over Tex-Mex Dip, as once you taste this fresh and fabulous Eight Layered Greek Dip from Too Hot in the Kitchen (filled with easy new recipes), it will become a favorite. Best of all this make-ahead dip serves a ton of people as it doubles easily. So, need a last minute quick impressive knockout crowd-pleasing appetizer, here you go! Move over Mexican layered dip-this Mediterranean version is the best. I recommend serving with a variety of pita chips. And, this appetizer will please your vegetarian friends also!.
Eight Layered Greek Dip from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen
Makes 10 servings
1 (10-ounce) container roasted red pepper hummus
1 cup coarsely chopped fresh baby spinach
1/2 cup chopped sun-dried tomatoes, reconstituted
1/2 cup chopped peeled cucumber
1/4 cup chopped red onion
1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese
2 tablespoons sliced Kalamata olives
1/4 cup chopped pecans, toasted
1. Spread hummus on 9-inch serving plate.
2. Sprinkle evenly with remaining ingredients, refrigerate until serving time.
Nutritional information per serving:
Calories 90 Calories from fat 58% Fat 6g Saturated Fat 0g Cholesterol 1mg Sodium 245mg Carbohydrate 7g Dietary Fiber 2g Sugars 2g Protein 2g Dietary Exchanges: 1/2 starch, 1 fat