Ingredients
-
1
-
1
-
1
-
3
-
1 1/2
-
1
-
1
-
1/2
-
1/2
-
1/3
-
-
-
-
-
Directions
Layered Greek Dip, From Better Homes and Gardens Magazine May 2008 issue, I brought this to a party to share It was a beautiful dip, very colorful used chopped black olives instead of the kalamata as the kalamata olives were $8 a jar! I didn’t think it affected the taste much I would suggest to others to reduce the garlic from 3 cloves to 1 and then taste and add more if you like it strong Just thought 3 garlic cloves were overpowering in the cream cheese A really delicious dip that I will be making again!, I brought this to a party to share It was a beautiful dip, very colorful used chopped black olives instead of the kalamata as the kalamata olives were $8 a jar! I didn’t think it affected the taste much I would suggest to others to reduce the garlic from 3 cloves to 1 and then taste and add more if you like it strong Just thought 3 garlic cloves were overpowering in the cream cheese A really delicious dip that I will be making again!
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Steps
|
1
Done
|
In Medium Mixing Bowl, Beat Cream Cheese, Lemon Juice, Italian Seasoning, and Garlic With Electric Mixer on Medium Speed Until Smooth and Combined. |
|
2
Done
|
Spread Cream Cheese Mixture Into a Deep 9-Inch Pie Plate or Shallow Serving Dish. |
|
3
Done
|
Evenly Spread Hummus on Cream Cheese Layer. |
|
4
Done
|
Top With Cucumber, Tomato, Olives, Feta Cheese, and Green Onions. |
|
5
Done
|
Cover and Refrigerate 2 to 24 Hours. |
|
6
Done
|
Serve With Pita Chips. |
