7-Layer Greek Dip
  • 1 package (8-ounces) light cream cheese, softened
  • ¼ cup light sour cream
  • 1 teaspoon dill weed
  • ½ teaspoon dried oregano
  • 3 cloves garlic, minced (1½ teaspoons)
  • 2 teaspoons fresh lemon juice
  • 1½ cups hummus
  • 1 jar (6-8 ounces) marinated artichoke hearts, drained and chopped
  • 1 cup seeded and diced cucumber
  • 1 cup seeded and diced tomato
  • ½ cup pitted and chopped Kalamata olives
  • ⅓ cup chopped green onions
  • ½ cup crumbled Feta cheese
  1. Mix the cream cheese, sour cream, dill, oregano, garlic and lemon juice in a medium bowl until smooth. Spread into the bottom of a 8" square pyrex or an deep pie dish. (My picture above is a double batch and I put it in a 9 x 13" dish.)
  2. Evenly spread the hummus on top of the cream cheese layer.
  3. Evenly top with the artichoke hearts, cucumber, tomato, olives, green onion and Feta cheese. Cover and place in the fridge for 2-3 hours to allow the flavors to blend.
  4. Serve with crackers or pita chips. It's also great with our Soft Flatbread Wedges.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/7-layer-greek-dip/