We have an exciting adventure coming up in a few weeks; flying to Istanbul and then cruising the Greek Isles. We aren’t sure we are “cruise people” but you can’t exactly take a train between islands, so off we go! This was the perfect appetizer to bring when we had dinner with a couple who had recently returned from that part of the world and had lots of tips to share. I have had Mexican layered dips, but never Greek; and its a great combination of flavors. Served with pita chips and crunchy raw vegetables, it’s healthy and filling.
This recipe came from Fran Damsgaard, my high school best friend that I’ve reunited with. We have so many memories and shared so many “first times” together; most of which our parents weren’t aware of! Love having her back in my life; relationships like that are irreplaceable.
7 ounce Athenos original hummus
1 cup plain nonfat Greek yogurt
4 ounce crumbled feta cheese with basil and tomatoes
1/2 cup finely chopped red onion
1/2 cup chopped sundried tomatoes
1/2 cup chopped cucumbers
1/4 cup chopped kalamata olives
In a wide shallow bowl or pie plate, layer the ingredients in the order listed. First the hummus, then yogurt, then feta etc. Refrigerate until ready to serve.
{ 0 comments… add one now }