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Amy’s Greek Dip
1 package (8 ounces) cream cheese, softened
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
2 cloves garlic, minced
1/2 teaspoon garlic salt
1 container (10 ounces) of hummus or 1 1/4 cup homemade hummus
1 cup cucumber, seeded and diced
1 cup tomato, seeded and diced
1/2 cup pitted Kalamata olives, chopped
1/2 cup crumbled feta cheese
1/3 cup scallions, chopped
In a bowl, beat cream cheese, milk, lemon juice, Italian seasoning, garlic salt and garlic with an electric mixer for a few minutes until smooth. Spread cream cheese mixture into a 9? pie plate or shallow serving dish. Evenly spread hummus over cream cheese layer. Top with cucumber, tomato, olives, feta and scallions. Cover and refrigerate for at least an hour before serving. Best if served within 4 to 6 hours. Serve chilled with pita chips.
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