7 Layer Greek Dip

Christine Marie Miller's make-ahead appetizer. The base goes in the fridge overnight and the fresh layers go on right before it hits the table, which is what keeps everything crisp.

Ingredients

• 8 ounces whipped cream cheese
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1 cup prepared hummus
• ¾ cup chopped mini (Persian) or English cucumber
• ¾ cup seeded, chopped tomato
• ½ cup pitted, chopped Kalamata olives
• ½ cup crumbled feta cheese
• ¼ cup sliced green onions

Instructions

1. Make the base. In a bowl, combine the whipped cream cheese, lemon juice, minced garlic and Italian seasoning. Stir until smooth and evenly combined.
2. Layer it. Spread the cream cheese mixture in an even layer across the bottom of a serving dish or platter.
3. Add the hummus. Spread the hummus in an even layer on top of the cream cheese.
4. Chill. Cover and let it sit overnight in the fridge.
5. Top it. Before serving the next day, top with the cucumber, tomatoes, Kalamata olives, feta cheese and green onions.
6. Serve. Serve immediately with pita chips or bell peppers.