T E ST E D R E C IP E S ' $4 0 0 W IN N ER
SIDNEY BROWN, CAMANO ISLAND, WA
YOUR BEST DIPS CATEGORY, JULY 2008
LAYERED GREEK DIP
1
8-o z.p k g. c re a m che e se ,
so fte n e d
1
T b sp . le m o n juice
1
tsp. d rie d Italian se a so n in g
3
c lo v e s garlic, m in ce d
1
/ 2
c u p s p re p a re d h u m m u s
1
c u p c h o p p e d c u c u m b e r
1
c u p c h o p p e d to m a to
Vi
c u p c h o p p e d pitted
K alam ata o live s
/2
cup crumbled feta cheese
1
/3
cup sliced green onions
Pita chips and/or
multigrain tortilla chips
1.
In medium mixing bowl beat cream cheese,
lemon juice, Italian seasoning, and garlic with
electric mixer on medium speed until smooth
and combined.
2.
Spread cream cheese mixture into a deep
9-inch pie plate or shallow serving dish. Evenly
spread hummus on cream cheese layer. Top
with cucumber, tomato, olives, feta cheese, and
green onions. Cover and refrigerate 2 to 24
hours. Serve with pita chips and/or multigrain
tortilla chips.
M AKES ABO U T 2
V
2
CUPS DIP
(16 SERVINGS).
MORE AT
B H G .C O M
^ . To find recipes for every
y
occasion, visit BHG.com/food
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SEE PAGE 180
