Happy Friday, friends! I hope you’ve had a sunshine filled week wherever you are; we’ve had beautiful weather… that you can kind of see through the cloud of pollen that has descended upon us as a sure sign of spring.
Despite our sneezing, it’s been nice to have the warmer temperatures, which leant themselves to a week of outdoor play, kayaking, soccer, Girls on the Run, play dates with friends, and planting some of my plants in the garden and on the porch. Since I grew them from seed I am taking such close care of them, so I’m sad to see the bush beans I planted yesterday in the garden already have holes eaten in their leaves. I’m going to google around about it, but if you have any suggestion green thumbers, please share.
This weekend the girls have soccer games and then we are going camping! Well, we are going to try our best, too. It’s the only day in the 10 day forecast that is predicting thunderstorms, but we’re going to give it our best effort and cross our fingers.
Before I sign off I wanted to share an oldie but a goodie “recipe” that I’ve been making at least since 2015, because that’s the first blog spotting of this Greek layered hummus dip I could find. I made it last weekend for the egg hunt and it reminded me of just how freaking yummy it is.
This dip is always a favorite at a gathering, but you can easily halve the recipe to make a delicious snack for the just the family. Leave out any ingredients that aren’t your favorite, or adjust quantities as you prefer, but including them all will guarantee a robust flavor combination in every bite!
And if you’re into layered dips as much as I am, make sure you give Kris’ Favorite Layered Mexican dip a try!Print
Greek Layered Hummus Dip
Greek layered hummus dip is easy to assemble and is always a flavorful and delicious party favorite!
20 ounces hummus*
1 large cucumber, peeled, seeded, and small diced
1/2 pint grape tomatoes, quartered
7 ounces kalamata olives, drained and halved
1/4 small red onion, finely chopped
4 ounces crumbled feta
Spread the hummus evenly along the bottom of a dish (a 9×9 pan works well)
Sprinkle on each layer each ingredient one at a time in the following order: cucumber, tomatoes, olives, red onion, feta.
Sprinkle the top with ground pepper and oregano for a finished look if desired and serve with hearty pita chips.
*You can use homemade or store-bought. Plain works well since the toppings are so full of flavor, but you can use any variety you desire.
Leave a Comment