Kanina Brinkey’s Mediterean Dip Enterprise Sales Director, Corporate
8 oz cream cheese softened 2 tbs lemon juice 1 ½ tsp dried Italian seasoning 2 ½ cloves minced garlic 1 cup of hummus 1 c chopped cucumber
½ c kalamata pitted olives ¾ c chopped fresh tomato ¾ c crumbled feta cheese ¼ c sliced green onions/scallions Serve with pita chips, carrots and/or celery * Dip is made the day prior to event * Pita chips: Ingredients: package of pita bread, olive oil, Italian seasoning, garlic powder, salt and pepper Directions: • Pre heat oven to 325 degrees • Cut pita bread into triangles (simple kitchen scissors, cut into equal parts- the size is your preference to what size chips you’d like) • In a large mixing bowl, place the pita bread in first and then gently mix olive oil and seasonings and make sure the pita bread triangles are covered with the oil and seasonings • Place pitas on a baking sheet (lined with aluminum foil and sprayed with cooking spray) • Bake 10 minutes, allow to cool before serving Dip instructions: Mix cream cheese, lemon juice, seasoning and garlic in a large bowl. Beat with electric mixer until smooth and everything is combined. In an 11x7 serving dish, make the layers for the dip: Layer 1: Spread cream cheese as bottom layer Layer 2: Spread hummus on top of cream cheese mixture Cover and refrigerate overnight Adding to the dip from the day prior, add cucumbers, tomatoes, feta, olives, feta cheese and green onions.
Serve the dip cold with pita chips and veggies such as carrots and celery.
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