I also included a simple hummus recipe that I used instead of buying pre-made.
7-Layer Greek Dip
from the Better Homes and Gardens New Cookbook, adapted by Our Best Bites
1 8-oz. package cream cheese, softened
1 tsp. dill weed or Greek seasoning
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus (see recipe below)
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread.
Separate the bottom and top halves of the pita bread with a knife. Using kitchen shears, cut pita bread into pieces. Spread chips on a baking stone or cookie sheet and drizzle with olive oil. Use a pastry brush to evenly spread the oil on each chip. Lightly sprinkle with salt. Flip the chips over and repeat with olive oil and salt. Bake at 400 for 15-20 minutes, flipping chips halfway for even crispness. Watch the chips carefully, as they brown quickly at the end.
1 can chickpeas (aka garbanzo beans)
1/4 cup tahini (or substitute sesame seeds)
juice of 1 lemon
1 clove of garlic
1/2 tsp cumin
Drain and rinse chickpeas. Add everything but water and oil to the processor and slowly blend in the liquids as you whirl. Taste, add more seasonings as desired. Process until smooth.