I am always on the lookout for new appetizers to bring to our neighborhood parties. While everyone has their favorites, it is nice to freshen things up with a new recipe. Our group loves layered taco dips, so I tried a new version with a Greek flair. It was fresh and new and a hit at the party. Looks like it is going in the rotation!

Ingredients:

2 (10 oz.) containers of hummus (or equivalent of homemade) I used Sabra’s Roasted Garlic Hummus

4 oz. crumbled feta cheese

1 small cucumber, seeded but not peeled

1 medium YELLOW pepper

½ pint grape tomatoes

1 small can of sliced black olives, drained

Fresh dill

Directions:

Chop cucumber, pepper and tomatoes into small pieces (1/4 inch). You want equal parts of each one for the dip.

Mix the hummus and spread on the bottom of a 9 x 13 pan.

Sprinkle even amounts of cucumber, pepper, tomatoes and feta on top of hummus. Add black olives to taste and top with fresh dill.

I served the dip with pita chips and pretzel crisps. The dip itself is gluten free, but my dippers were not.

Simple, colorful and delicious! Let me know if you try it with your group!

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