Eight Layered Greek Dip by
This is my go-to make-ahead recipe when I want an impressive knockout appetizer. Move over Mexican - this Mediterranean inspired dip will be your new party favorite-it is mine. Serve with pita chips.
1 10-ounce container roasted red pepper hummus
1 cup coarsely chopped fresh baby spinach
1/2 cup chopped sun-dried tomatoes, reconstituted
1/2 cup chopped peeled cucumber
1/4 cup chopped red onion
1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese
2 tablespoons sliced Kalamata olives
1/4 cup chopped pecans, toasted
Spread hummus on 9-inch serving plate.
Sprinkle evenly with remaining ingredients, refrigerate until serving time.