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Do you need an appetizer for an upcoming occasion that is sure to be the hit of the party? If so, I’ve got a recipe for you.
Beth is one of our tennis friends from the beach. We’ve played tennis at two different clubs at the beach for about four years now. We are not members of either club, but we play as guests at both several times per year and have made a few friends along the way. Beth told me about this fabulous dip and was kind enough to pass the recipe along to me.
I made this for our “Bucket of Chicken” supper club a few Saturdays ago. Everyone loved it and I’ll definitely make this again. If you wondered who won the best chicken contest, it was Mitchell’s, a gas station that is locally owned and operated.
BETH’S LAYERED GREEK DIP
1 8oz. pkg of cream cheese, softened
1 TBSP lemon juice
1 tsp. dried Italian seasoning
3 Cloves of garlic, minced
1 1/3 Cups prepared Hummus
1 Cup chopped cucumber
1 Cup chopped tomato
1/3 Cup chopped pitted Kalamata Olives
1/3 Cup crumbled feta cheese
1/3 Cup sliced green onions
Pita Chips and/or
Multi-grain tortilla chips
1. In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
2. Spread cream cheese mixture into a deep 9-inch pie plate or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese and green onions. Cover and refrigerate 2 to 24 hours.
It’s almost USTA tennis season around here. This recipe is sure to please my tennis friends!
Let me know if you try it and like it as much as I do.