Greek appetizer dip

Having friends over is always a good excuse to try something new.  I’m never uncomfortable making something new and different for them.  We encourage our friends to give us their honest opinion, and they’re always happy to tell us if the seasonings need adjusting, or if a recipe is something we shouldn’t prepare again.

Friends who are on a special low carb diet stopped by recently, and I was pleased to be able to offer them this seven-layer Greek dip.  It was healthy, tasted terrific, and the only comment from our guests was to be sure to make it again.  This dish doesn’t keep well, so try to consume it the first day it is made.

Seven layer Greek dip

1 recipe hummus (see below; or use or 1 8-ounce package premade hummus)

1 cup sour cream

1 cup chopped fresh spinach

2 roma tomatoes, de-seeded and chopped

½ of a large cucumber, peeled, deseeded, and chopped

¼ cup minced red onion

4-ounces crumbled Feta cheese

1/4 cup black or Kalamata olives, sliced

Parsley and fresh lemon wedges

Spread the hummus across the bottom of a 10-inch X 5-inch serving dish.  Spread the sour cream over the hummus.  Cover with the spinach, then the chopped tomatoes, then the cucumber, red onion, Feta, and finally the olives.  Garnish with parsley and lemon wedges.

Serve with pita bread or fresh vegetable crudites (try carrots, red peppers, and celery).

Hummus

1 can garbanzo beans

Juice of one lemon

2 teaspoons garlic, minced

½ teaspoon cumin

Pinch pepper

3 tablespoons olive oil

2 tablespoons Tahini

Drain the garbanzo beans, reserving the liquid.  Place the drained beans, 1 tablespoon of the reserved liquid and the remaining ingredients into the blender.  Blend the hummus until it is smooth and creamy, adding additional reserved liquid from the can if necessary.

Serve with pita bread, potato chips, or vegetable crudités.

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