Eight Layered Greek Dip

Eight Layered Greek Dip


(1 vote) 5 1

This is my go-to make-ahead recipe when I want an impressive knockout appetizer. Move over Mexican - this Mediterranean inspired dip will be your new party favorite-it is mine. Serve with pita chips. This recipe is from Holly Clegg's trim&TERRIFICĀ® Too Hot in the Kitchen: Secrets To Sizzle At Any Age.

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Serving Size / Yield

10 servings


  • one 10-oz. container roasted red pepper hummus
  • 1 C. fresh baby spinach, coarsely chopped
  • 1/2 C. sun-dried tomatoes, reconstituted, chopped
  • 1/2 C. peeled cucumber, chopped
  • 1/4 C. red onion, chopped
  • 1/4 C. crumbled reduced-fat feta cheese or crumbled goat cheese
  • 2 Tbs. Kalamata olives, sliced
  • 1/4 C. pecans, chopped and toasted

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Spread hummus on 9-inch serving plate.Ā  Sprinkle evenly with remaining ingredients and refrigerate until serving time.

Nutritional information per serving:
Calories 90 Calories from fat 58% Fat 6g Saturated Fat 0g Cholesterol 1mg Sodium 245mg Carbohydrate 7g Dietary Fiber 2g Sugars 2g Protein 2g Dietary Exchanges: 1/2 starch, 1 fat

For more recipes like this, visit http://hollyclegg.com.

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