I’ve always found that even though New Year’s Day is when so many people resolve they’re going to eat better, I always feel this uncontrollable urge to start the day after Christmas. Between Halloween, Thanksgiving, and the entire month of gluttonous cookie binging merriment that is December, I’m beyond ready to change my ways. Even my husband who mocks the idea of salad for dinner was telling me after Christmas that he was ready for a major detox.
“But what about New Year’s Eve?!” you ask. “The parties! The appetizers! Can’t this wait?”
It can…or you can make this dip and start now! It’s full of things that are good (or at least not bad!) for you–hummus, light cream cheese, cucumbers, tomatoes, chopped Kalamata olives, green onions, feta cheese, and a sprinkling of parsley. Plus, you can either scoop it up with whole-wheat pita chips or even vegetables. It’s a great variation of the classic Mexican 7-layer Dip minus the sour cream and cheddar cheese.
You want to use a pie plate or a small baking dish–the one I’m using here is a shallow loaf pan and it’s 9 1/2″x 5 1/2″. You’ll start out with a layer of cream cheese (light cream cheese works great!) whipped together with lemon juice, garlic, and Italian (or Greek) seasonings.
Then you’ll add a layer of hummus. You can use your favorite recipe or store- or restaurant-bought hummus. I’m using one that’s going to be in our book, so I can’t ruin the surprise! 🙂
Then you’ll add a layer of diced, seeded cucumbers:
and diced, seeded tomatoes:
Top that off with a layer of chopped Kalamata olives (which, by the way, are my favorite olives. If you’re not familiar with them, they’re milder than green olives but have a slightly more complex, grown-up flavor than black olives).
Top the olives off with some chopped green onions…
and then sprinkle some crumbled Feta cheese and a little chopped parsley on top:
Wrap it up and let it chill in the fridge for at least 2 hours. Then just serve it with pita chips (another recipe and tutorial you can find in our cook book! But you can find them in the chip aisle of the grocery store–Sara and I both love Stacey’s brand), fresh vegetables, or chunks of freshly baked flatbread.
7-Layer Greek Dip
Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook
1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread