One of my first recipes I created and made for weekend snacking as a seven layer Mexican dip (minus a few layers since I didn’t like tomatoes and avocados when I was younger so I wisely compensated by adding some more cheese). Served with salty Frito scoops, I was set for a weekend of yummy snacking and felt like a culinary genius.
This dip is a genius idea for a spin on the traditional seven layer dip replacing the Mexican layers with its Mediterranean flavored counterpart. It tastes fresh and light and is simple to make. Each layer provides a different flavor profile to create a combination of creaminess and crunchiness.
10 ounces hummus
8 ounces cream cheese, softened
3 cloves roasted garlic
1/2 teaspoon dried dill
1 teaspoon lemon juice
2 cucumbers, pealed and chopped
2-3 tomatoes, chopped
1/2 cup kalamata olives, chopped
4 scallions, chopped
1/4 cup feta cheese, crumbled
2 tablespoons chopped parsley