Greek Dip

This is going to sound weird, but stay with me. I know I'm a food blogger and all, but sometimes I don't want to cook. This dip is eeeeeeeeeasy!! No cooking at all. Just a little chopping, a bit of layering and lots of munching!

Greek Dip

This recipe is from my friend, Kelsey. She made this for a few get togethers when I still lived in Birmingham. When she made it I was always "that girl" who stood by the appetizer table all night.....until the dip was devoured!

I also love this dip because it is so versatile. Take things away that you don't like and add things that you do. If you are feeling lazy {like I was}, use store bought hummus, or you can try my classic hummus recipe. Either way, make sure to use fresh ingredients to maximize the flavors in your dip.

Greek Dip

      adapted from Kels*

8 oz fat free cream cheese

1 T Greek seasoning, {Italian will also work}

8-10 oz garlic hummus

1 cucumber, chopped

2 small tomatoes, seeded and chopped

4-5 green onions, chopped 

8 oz diced black olives {2 small cans}

6 oz reduced fat feta cheese crumbles

Mix the seasoning in with the cream cheese and spread that in a pie plate or a 9X13 dish.

Next, spread the hummus on top of the cream cheese mixture.

Lastly, add the chopped cucumber, tomatoes, olives, green onions and feta. 

* Kelsey's tips: She uses Italian seasoning instead of Greek. If you can't find a Greek seasoning blend, Italian will work fine. Also, she peels the cucumber before chopping it. Lastly, she uses one can of olives, but I really like olives, so I used two. 

The last thing that she insists is to use Stacy's brand pita chips "because their the best!" {I love when people are as particular about their food as I am}. So Kelsey, these are for you!  :)

This stuff would also be awesome wrapped up in a whole wheat tortilla! It's obviously a vegetarian dip, but chicken would great in here too. 

Thanks, Kels. Love you!