Greek Seven Layer Dip

We recently had a small dinner party for my dad's birthday and I was in charge of the appetizer. I wanted something easy so pulled out this recipe. It did not disappoint!  I made my own hummus, but store bought hummus would be just as tasty and even easier! Easy to assemble and easy to serve.  For the veggies, do however much you desire. I am adding amounts that I did, but you may want more or less of one or the other. Play around with it and make it yours! 

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Ingredients:

• 8 ounces cream cheese, at room temperature

• 1 Tbsp. lemon juice

• 1 tsp. Italian seasoning

• 2 cloves garlic, minced

• 8 ounces hummus

• 1/2 English Cucumber, seeded and diced 

• 4 Tomatoes, seeded and diced

• 1/2 cup Kalamata olives, pitted and sliced

• 1/2 cup Feta, crumbled 

• One bunch green onions, thinly sliced 

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Hummus

• 1 (15.5 ounce) can garbanzo beans, 1/2 cup liquid reserved

• 2 Tbsp. Tahini

• 2-3 cloves garlic, minced

• Juice of one lemon

• Salt and pepper to taste

• Olive oil if needed

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To make Hummus:

• Add garbanzo beans and reserved liquid to food processor or blender. Pulse until a paste begins to form. Add garlic, tahini and lemon juice. Mix until well incorporated. Mix in salt and pepper to taste. If hummus needs thinned out, add olive oil until desired consistency. Store in container with tight fitting lid in refrigerator until needed.

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To assemble dip:

• In a stand up mixer or using a hand mixer, beat cream cheese, minced garlic, Italian seasoning and lemon juice. 4-5 minutes.

• Spread cream cheese mixture in the bottom of serving dish. Spread hummus over cream cheese layer.

• Layer cucumbers, tomatoes, olives and feta. Top with green onions. Cover and refrigerate for 2 hours or up to 12 hours.

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I served out dip with Pita crackers, Baby naan bread and veggies (carrots, broccoli and black olives). 

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