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Seven-layer Greek Dip

greek dipI made this recipe again over the weekend and modified it from the original post. The addition of more hummus, garlic and cheese made it wonderful. It was a huge hit at the party and is definitely a keeper going forward.

2 8oz. packages of softened cream cheese (use the real stuff, not the low fat)

1 Tbsp. of dill seasoning

1 tsp. of greek seasoning

1 head of garlic, peeled and finely chopped

2 8 oz. containers of hummus (I used the Greek and lemon one but the olive one works just as well)

1 seeded and diced large cucumber

1 package of grape tomatoes (cut in quarters)

1 6 oz. jar of chopped Calamata olives

1 small bunch of green onions chopped

1 8 oz. package of crumbled Feta cheese (seasoned Greek)

Bunch of flat leaf parsley

Combine the cream cheese, seasoning and garlic. Spread in the bottom of a decorative pan. Put back in the fridge for a bit to harden. Spread the hummus on top. Then place the cucumbers, tomatoes, olives, and onions on top of the hummus. Finish with the Feta cheese and parsley. Serve with sea salt pita chips.

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Buffalo Chicken Dip

buffalo chicken dip

 

We have used this recipe over and over. It is a favorite of our kids and family.

 

 

3 cups diced chicken (use the frozen seasoned fajita strips, thaw them and then dice)

1/2 cup Franks Hot Sauce

1 cup real mayonnaise

2 cups finely shredded cheddar cheese

3 green onions chopped

2 tsp. lemon juice

8 oz. crumbled blue cheese

Mix the chicken with the hot sauce and lemon juice first. Add the mayonnaise and cheddar cheese. Place in a serving dish that can go in your oven. Top with green onions and blue cheese.

Bake at 375 for 20 minutes until bubbly. Enjoy!