Recipe found on: http://www.theburghbaby.com/burghbaby/seven-layer-greek-dip.html
Seven Layer Greek Dip
I am a fool for Greek Salad. Like, I could eat it every day for all of eternity and be really very happy about it. When I make it, it is basically lettuce with kalamata olives, cucumbers, tomatoes, feta cheese, and artichoke hearts thrown on top. Drizzle a little Greek dressing on it, and I'm a happy camper.
The last time I made a Greek Salad, it occurred to me that it was weird that I hadn't figured out how to make a Greek Dip yet. Everything else around here gets made into a dip, so why not that?
Problem solved.
I looked to the internet for a little inspiration for this one and ended up making a variation of this. And by "variation" I mean I read it through once and never looked at it again, so it may not be at all the same as what I ended up with. It doesn't matter, though, because what I ended up with is OMG SO GOOD.
Like, really good.
I might have eaten just about the entire thing in one sitting. It's possible.
Seven Layer Greek Dip
1 8-oz package cream cheese, softened
1 teaspoon dried dill
1/2 teaspoon dried oregano (I would use twice as much and fresh if it were summer)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 clove garlic, minced
1 tablespoon olive oil
1 1/2 cups hummus (I used this recipe--if using store bought, use an entire large container)
1/4 cup chopped kalamata olives
1 small cucumber, seeded and chopped
1 small tomato, seeded and chopped (I used a Roma tomato, but I don't think it matters. Use whatever doesn't cost an arm and a leg.)
1 can artichoke hearts, drained and chopped
1 cup feta
1 teaspoon dried dill
1/2 teaspoon dried oregano (I would use twice as much and fresh if it were summer)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 clove garlic, minced
1 tablespoon olive oil
1 1/2 cups hummus (I used this recipe--if using store bought, use an entire large container)
1/4 cup chopped kalamata olives
1 small cucumber, seeded and chopped
1 small tomato, seeded and chopped (I used a Roma tomato, but I don't think it matters. Use whatever doesn't cost an arm and a leg.)
1 can artichoke hearts, drained and chopped
1 cup feta
1. Place the cream cheese, dill, oregano, garlic, salt, pepper, and olive oil in a medium bowl and mix on low speed until well combined.
2. It's time to start layering. I used a 5-cup Pyrex dish, but you could use something shallower or bigger and still be just fine. Start with your cream cheese mixture. Smooth it out into the bottom of your bowl.
3. Sprinkle your kalamata olives on top of the cream cheese.
4. Hummus time. HUZZAH!
5. And now for some artichoke hearts.
6. Cucumbers. Of course.
7. Tomatoes, ahoy!
8. Feta cheese tops it all off and makes it perfect.
9. If you want, salt and pepper can be sprinkled on top. You can also drizzle a bit of Greek dressing, if that sort of thing makes you happy like it does me.
10. Serve with pita chips or whatever you want. It's really good on celery, for example.
Enjoy!!
<3 Kaylee
No comments:
Post a Comment