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Eight Layered Greek Dip

Eight Layered Greek Dip
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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.

Ingredients
Prep: 20 minutes | Total Time: 20 minutes
  • 1 10-ounce container
    roasted red pepper hummus
  • 1 cup
    coarsely chopped fresh baby spinach
  • 1/2 cup
    chopped sun-dried tomatoes, reconstituted
  • 1/2 cup
    chopped peeled cucumber
  • 1/4 cup
    chopped red onion
  • 1/4 cup
    crumbled reduced-fat feta cheese or crumbled goat cheese
  • 2 tablespoons
    sliced Kalamata olives
  • 1/4 cup
    chopped pecans, toasted
Instructions
  1. Spread hummus on 9-inch serving plate.
  2. Sprinkle evenly with remaining ingredients, refrigerate until serving time.

 

For more recipes go to Holly Clegg Recipes.

Nutritional Information

Makes: 10 servings
  • Calories90
  • Calories from Fat58%
  • Fat6g
    • Saturated fat0g
  • Cholesterol1mg
  • Sodium245mg
  • Carbohydrates7g
    • Dietary fiber2g
  • Sugars2g
  • Protein2g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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