NINE LAYER GREEK DIP

Nine Layer Greek Dip image

Provided by Teresa Bowman

Time 1h35m

Number Of Ingredients 10

2 pkg roasted red pepper hummus (10 oz each)
1 jar(s) Litehouse Opa Feta and Dill Greek Yogurt Dressing (11.25 oz)
1 jar(s) artichoke hearts (12 oz)
1 jar(s) julienned sun-dried tomatoes (8.5 oz)
1 whole bulb of garlic
1 bunch green onions
1 large cucumber, peeled and seeded
1 jar(s) Kalamata (Greek) olives pitted
1 container of blue cheese or feta cheese
1 large avocado

Steps:

1. Roast one whole bulb of garlic in the oven at 400 degrees until each clove is golden brown and tender. (To roast garlic peel off the loose outer skin, chop off about 1/4 inch of the top of the bulb, rub with olive oil, wrap in foil or place in garlic roaster and bake for 30-35 minutes). While the garlic is roasting chop all the vegetables, sundried tomatoes, avocado, olives, and artichokes and place in prep dishes.
2. Remove the individual garlic cloves from the garlic bulb. Mix the roasted garlic with the OPA Feta and Dill Greek Yogurt Dressing and set aside. You can also make this a day or two ahead before adding to dip to enhance the flavor even more.
3. Layer all the ingredients in a festive dish or container of your choice beginning with the roasted red pepper hummus.
4. Then follow with the OPA Feta and Dill Greek Yogurt Dressing infused with the roasted garlic.
5. Then layer the remaining ingredients in any manner you wish.
6. I like alternating the colors. This can be served right away or made the night before and refrigerated. Making it the night before really allows all the flavors to meld together. You can serve this with pita bread, pita crackers or flatbread crackers.