Greek Layered Dip

I love this dip. It’s layered with some of my favorite Greek flavors and ingredients. Plus the squeeze of fresh lemon juice at the end after the dip comes out of the oven really brightens the delicious taste.

  • 1 package 8 oz cream cheese, softened to room temperature
  • 1-2 cloves garlic, minced
  • 1/2 tsp. fresh rosemary, chopped
  • 1/3 cup chopped drained roasted red peppers
  • 1⁄4 cup finely chopped green onions
  • 1⁄4 cup kalamata olives, roughly chopped
  • 1 tablespoon olive oil
  • 1⁄4 cup crumbled feta cheese
  • Juice of 1⁄2 lemon
  • 1 tablespoon fresh parsley, chopped

Heat oven to 350 degrees. Mix cream cheese, garlic, and rosemary together and spread in the bottom of a 9 inch pie pan. Cover with peppers, onions, and olives. Drizzle with olive oil and top with feta. Bake for 12-15 minutes or until heated through. Squeeze lemon juice over dip and sprinkle with parsley. Serve warm with your favorite crackers.