7 Layer Greek Dip

1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
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

I figured 1/6 of the dip is 1 serving as I like to eat it for lunch with some toasted whole wheat pita bread. (Cut it into wedges-spray lightly with non stick spray and toast in the oven until crispy)

For a different twist you can replace the cream cheese with a layer of Tzatziki.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BEAKIEBEAN.