I was looking for a new appetizer on – you guessed it – Pinterest. I love hummus and feta cheese and when I saw this recipe for a 5 layer Greek Dip, I knew I had to try it. Of course, I could not follow a recipe without making my own changes. I added tomatoes and a yellow pepper (for color). It was fresh and new and a hit at the party. Looks like it is going in the rotation!
2 (10 oz.) containers of hummus (or equivalent of homemade) I used Sabra’s Roasted Garlic Hummus
4 oz. crumbled feta cheese
1 small cucumber, seeded but not peeled
1 medium YELLOW pepper
½ pint grape tomatoes
1 small can of sliced black olives, drained
Chop cucumber, pepper and tomatoes into small pieces (1/4 inch). You want equal parts of each one for the dip.
Mix the hummus and spread on the bottom of a 9 x 13 pan.
Sprinkle even amounts of cucumber, pepper, tomatoes and feta on top of hummus. Add black olives to taste and top with fresh dill.
I served the dip with pita chips and pretzel crisps. The dip itself is gluten free, but my dippers were not.