Seven Layer Mediterranean Dip

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.

SEVEN LAYER MEDITERRANEAN DIP

From Our Best Bites

INGREDIENTS

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

DIRECTIONS

Spread the hummus in the bottom of an 8×8 pan.  In a large bowl, combined cream cheese, garlic, dill, and lemon juice.  Using a hand mixer, beat until combined and whipped.  Spread cream cheese mixture on top of hummus layer.

Spread cucumbers in a layer over a colander.  Salt and let sit for at least 15 minutes.  Pat dry and transfer cucumber to a tea towel.  Wring out excess water.  Sprinkle cucumber on top of cream cheese layer.  Drain excess juices from chopped tomatoes with a paper towel.  Sprinkle over cucumbers.  Drain excess juices from olives with a paper towel.  Sprinkle olives on top of tomatoes.  Sprinkle green onions, feta cheese, and parsley on top.  Cover with plastic wrap and let sit at least 2 hours (preferably overnight) in refrigerator.  Serve with pita chips.