Monday, December 14, 2009

BEEsy in the Kitchen: Greek Layered Dip

Appetizers . . . what a wonderful creation! I've often thought I could live the rest of my life eating only appetizers. If you were to browse my cookbook collection, you'd find many devoted exclusively to appetizers.

Appetizers offer a wide range of culinary options: cold and hot dips, meatballs and wings, cheese and crackers, mini quiches and pizzas, tea sandwiches and quesadillas, satays and kabobs, and the list could go on and on. They're creative, petite, and packed with flavor!

I'd love to share with you one of my favorite dips: Greek Layered Dip. It's scrumptious and easy to make. I hope you enjoy it! :-)

Greek Layered Dip
Adapted from a Betty Crocker Recipe

1 (8 ounce) container of chives & onion cream cheese
1 (8 ounce) container of hummus
1 cucumber (peeled, seeded, & chopped)
1 red or orange sweet bell pepper, chopped
3 Italian plum tomatoes (seeded & chopped)
1/3 cup pitted and chopped Kalamata olives
1 (4 ounce) contained crumbled feta cheese
1/4 cup chopped green onions
1/4 cup pine nuts (optional)
Pita chips


1. Spread cream cheese over bottom of 10-inch quiche dish or pie pan. Drop hummus by small spoonfuls over cream cheese and spread evenly. Top with remaining ingredients in order given.

2. Serve with pita chips.

Make Ahead: You can prepare the dip up to four hours before serving. Just cover and refrigerate it until serving.

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