Holly Clegg’s Eight Layered Greek Dip

Holly Clegg’s Eight Layered Greek Dip
Staff Writer
 Eight Layered Greek Dip
Holly Clegg
Eight Layered Greek Dip

“This is my go-to make-ahead recipe when I want an impressive knockout appetizer,” says Holly Clegg, author of the Trim & Terrific cookbook series. “Move over Mexican - this Mediterranean inspired dip will be your new party favorite. It is mine.”  

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10
Servings
19
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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
  • 2 tablespoons sliced Kalamata olives
  • 1/4 cup chopped pecans, toasted

Directions

Spread hummus on 9-inch serving plate.

Sprinkle evenly with remaining ingredients, refrigerate until serving time.

Serve wiih pita chips

Nutritional Facts

Sugar
1g
1%
Cholesterol
2mg
1%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
118µg
17%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
75µg
83%
Calcium, Ca
33mg
3%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
33µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Phosphorus, P
24mg
3%
Selenium, Se
2µg
4%
Sodium, Na
102mg
7%
Water
34g
1%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.