Layered Greek Salad Dip
Eat it over salad greens, or serve as a dip with pita chips. When you’re asked to bring something to a party or get-together, remember this recipe. It’s different than your average appetizer, and it’s easy to make ahead of time.
Scale
Ingredients
Scale
- 1 (16) ounce container hummus
- 8 ounce Braums Greek Yogurt
- 2 cloves garlic
- 1 tablespoon Scissortail Farms Dill, chopped
- Juice from half a lemon
- 1 large cucumber, seeded and chopped
- 2 tomatoes, seeded and chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup kalamata olives, chopped
- 2 tablespoons Dianes Legendary Italian Dressing
- 1 package Scissortail Farms spring mix
- Spread hummus in an 8-by-8-inch dish.
- In a small bowl, combine yogurt, garlic, dill and lemon juice. Spread yogurt mixture over hummus.
- Top with cucumbers, tomatoes, feta cheese and olives. Sprinkle with salad dressing
- Serve with pita chips as a dip, or spoon onto Scissortail salad greens to serve as a salad.