Greek Layered Dip Is My Go-to Entertaining Recipe
Whenever I have company, a meeting or crave my favorite spread, I turn to my Greek Layered Dip recipe called Eight Layered Greek Dip in my cookbook, Too Hot in the Kitchen. Move over Mexican Layered Dip once you try this delectiable Mediterranean layered dip. I guess I made the recipe so much for guests and on TV that I got a reputation from it. I had people constantly tell me, “I made your Greek Layered Dip” wherever I was. It truly is one of the best appetizers ever. Make ahead on serving platter, crowd pleasing and even healthy! No wonder this is my go-to recipe whether I have a casual group or a cocktail party. Would you believe I have calls for people searching for my infamous hummus layered dip
Best Appetizers to prepare ahead of time
Company coming and a need quick and inviting appetizer with effortless work? This is one of my best appetizers year-round you can whip up easily with fresh ingredients and a little feta. Plus, no making hummus here as I keep it easy and buy a container of your favorite blend. This recipe serves a ton of people as it doubles easily. I recommend serving with a variety of pita chips or try red and green pepper squares or cucumber rounds. This is my go-to make-ahead recipe when I want an impressive knockout appetizer.
Plus My Greek Layered Dip is Diabetic Friendly!
Dips have a bad reputation as everyone thinks they aren’t healthy!Would you believe this recipe is diabetic-friendly? How could something taste so good and even be good for you. That’s what I like to do. My Eight Layered Greek Dip, from my fabulous, fun and festive cookbook, Too Hot in the Kitchen which I guarantee will become a favorite all time cookbook. There are tons of easy new recipes plus you can plan your holidays healthier with this book. All my recipes include nutritional information and are trim :& terrific!! Best appetizers in my books are definitely ones you can make ahead and make an impression.
| Servings 10 servings |
- 1 container roasted red pepper hummus 10-ounce
- 1 cup container roasted red pepper hummus
- 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
Ingredients
|
- Spread hummus on 9-inch serving plate.
- Sprinkle evenly with remaining ingredients, refrigerate until serving time
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
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You did it! You started a blog! It looks wonderful. I’ve done a similar dip to this before with a cream cheese base underneath the hummus. Not quite as healthy, but darn good!