Holly Clegg's Eight Layered Greek Dip

Name: Holly Clegg's Eight Layered Greek Dip
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 tablespoon sliced kalamata olives; 1/4 cup chopped pecans, toasted

Natalia Sloam|Dec. 30, 2014 4:13 pm EST

5 (1 ratings)

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“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.” Click here for more guilt-free party recipes.

Servings

10

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 tablespoon 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