Made this for Christmas instead of my normal antipasto platter. It was a great success and can easily be made a day in advance and still keeps well.
The ingredients are totally flexible – any combination of ingredients works. It was hard to guess what sized dish to serve it on – next time I will spread it a lot thinner and put it on a glass plate that has high sides.
LAYERED GREEK DIP
- 1 pack Cream cheese at almost room temperature and mix in the Italian seasoning (next ingredient)
- 2 tsp Italian seasoning-dried, or a combination of fresh oregano, thyme, marjoram, parsley, basil, garlic powder, and a little rosemary
- Hummus – cauliflower, home-made with chick peas or store bought. The store bought is usually a much smaller quantity so you probably need 2 packs
- 1 – 2 Capsicum – chopped into squares
- 1 – 2 Cucumber – cut into quarters down the middle, scoop out the seeds, chop into pieces and lightly salt. Leave to stand in a sieve for the juices to drain. Taste before using and if too salty rinse off with fresh water.
- 1/2 cup semi-dried tomatoes, chopped or fresh tomatoes, chopped, salted and allowed to drain to reduce the liquid
- 3 spring onions, chopped or 1 small finely chopped red onion
- 1/2 jar of marinated olives (either buy good ones or marinate your own in advance)
- 1/2 pack of feta cheese crumbled
- Paprika – just a sprinkle
- Sesame seeds – also just a garnish – just a sprinkle
Make the cream cheese/Italian dressing mix, the hummus and prepare the cucumbers to allow them time to drain.
Spread the 2 pastes onto a large, flat dish, one after the other, then add the rest of the ingredients evenly over the top of the hummus. It looks better if the colours are alternated.
Top with the crumbled feta, a sprinkle of paprika, a few more spring onions and some sesame seeds. Supply a knife with the dish and serve with toasted tortilla triangles.