Seven Layer Greek Dip

I enjoy blog posts from my creative friend, Kathy Miller. She always has inspiring recipes, photography, and artwork. When she posted her Seven Layer Greek Dip recipe, I knew I had to share. This dip couldn’t have come along at a better time because it’s perfect for summertime. It’s cool, refreshing, and just what we need during warmer weather.

I think you’ll enjoy Kathy’s website at www.kathymillertime.com. A true University of Tennessee football fan, Kathy has many wonderful tailgating recipes and look for her series of paintings, “Tailgating Through The South”

• 1 cup sour cream
• 1 clove garlic, minced
• 1 teaspoon fresh dill, chopped
• ½ teaspoon lemon zest
• Juice from ½ lemon
• ½ teaspoon Cavender’s All Purpose Greek Seasoning
• ½ teaspoon kosher salt
• 8 ounces hummus, store bought or see recipe below
• 2 tablespoons Vidalia onion or sweet onion, chopped finely
• 1 cup English cucumber, seeded and chopped
• 1 cup tomato, seeded and chopped
• ½ cup Kalamata olives, sliced
• ½ cup feta cheese, crumbled

In a small bowl, combine sour cream, garlic, dill, lemon zest and juice, Cavender’s, and salt. Set aside. In a small serving dish, layer hummus, sour cream mixture, onion, cucumber, tomatoes, feta and olives. Serve with pita chips or pita crackers. enJOY!

Hummus Recipe

• 2 cups canned chickpeas, drained (reserve 2 tablespoons liquid)
• 1 teaspoon kosher salt
• 1 teaspoon garlic, minced
• 1/3 cup tahini (sesame paste- found in the peanut butter section of your grocery store)
• 6 tablespoons freshly squeezed lemon juice (about 2 lemons)
• 1-2 tablespoons reserved liquid or water
• 8-12 dashes hot sauce

Place all ingredients in food processor and whirl away until coarsely pureed. Taste for seasoning.