This layered dip is the perfect dip for summer entertaining! It’s easy, light and topped with fresh vegetables. You can throw this together for a potluck or an evening on the patio with friends.
You can prep all the vegetables in advance and then put the dip together right before serving. This recipe is originally from Betty Crocker. I’ve attached the link for you, but am sharing my tips down below. The original recipe includes directions on how to create your own pita chips, but I usually just purchase mine from the store. I’m lazy like that.
For the veggie prep, it’s very important to remove the seeds. Don’t be lazy and skip this step or your dip will get soggy. To prep the cucumber, peel it, then cut it in half. Cut each half into four sections lengthwise. This will allow you to easily cut the seeds out.
Same with the tomatoes. Be sure to remove all of the seeds before layering onto your dip.
Once all of your ingredients have been prepped, you can start to build your dip. Begin by spreading the cream cheese evenly in the bottom of a pie plate. Next spread the hummus over the cream cheese layer.
Next layer the chopped cucumbers and chopped tomatoes.
Finish with adding the sliced olives, feta cheese and chopped green onions.
Diane Does It! 