Seven Layer Greek Dip by Marlene Koch
 

Seven Layer Greek Dip

Similar in concept to a Seven Layer Mexican Dip

. MAKES 10 SERVINGS
1 (8-ounce) container hummus ( or make your own , that is what I did))
¾ cup light sour cream
1 cup chopped fresh spinach
¾ cup chopped, seeded tomatoes
½ cup chopped, peeled, seeded cucumber
¼ cup slivered red onion
¼ cup crumbled reduced-fat feta cheese
3 kalamata olives, chopped ( I ended up using more as we all like them and started to pick them off the Top before we tried it. )))

1. Spread the hummus evenly across the bottom of a 9-inch pie or serving plate. Spread the sour cream over the hummus. Sprinkle on the chopped fresh spinach, then the chopped tomatoes, cucumber, onion, and feta cheese, topping with chopped kalamata olives. If desired, garnish around the edges with chopped parsley.
2. Cover with plastic wrap or foil, place in refrigerator, and chill until serving time.

NUTRITION INFORMATION PER SERVING (1/ 3 cup): Calories 80 | Carbohydrate 6g (Sugars 2g) | Total Fat 5g (Sat Fat 1.5g) | Protein 4g | Fiber 1g | Cholesterol 5mg | Sodium 85mg |
| Weight Watcher Plus Point Comparison: 2
Koch, Marlene (2012-04-03). Eat More of What You Love:

Hi,

How do you eat the dip to get all the flavors? Is it scooped up from the bottom by spoon? Seems awkward to do that.

Sounds really tasty.

Sheridan

Sheridan, you can scoop out dips with celery sticks, pepper strips, bits of iceberg lettuce ... any of the many allowed Phase I veggies would work.

To make it even more Greek (and less fat), you could sub nonfat Greek yogurt for the reduced fat sour cream. To me, the taste is the same.

P.S. Aren't all Greek recipes required to have some lemon and/or oregano in it? ;)

I put some lemon juice in when I made the home made hummus.. but I am not a big fan of Oregano so I wouldn't be using it in this dish for our fam.... but you could sprinkle some over one of the layers if you like it..