Made this for Christmas instead of my normal antipasto platter. It was a great success and can easily be made a day in advance and still keeps well.
The ingredients are totally flexible – any combination of ingredients works. It was hard to guess what sized dish to serve it on – next time I will spread it a lot thinner and put it on a glass plate that has high sides.
Layered Greek Dip – any ingredients and tastes better the next day – if there is any left over
Ingredients
- 1 pack Cream cheese at almost room temperature and mix in the Italian seasoning (next ingredient)
- 2 tsp Italian seasoning-dried, or a combination of fresh oregano, thyme, marjoram, parsley, basil, garlic powder, and a little rosemary
- Hummus – cauliflower, home-made with chick peas or store bought. The store bought is usually a much smaller quantity so you probably need 2 packs
- 1 – 2 Capsicum – chopped into squares
- 1 – 2 Cucumber – cut into quarters down the middle, scoop out the seeds, chop into pieces and lightly salt. Leave to stand in a sieve for the juices to drain. Taste before using and if too salty rinse off with fresh water.
- 1/2 cup semi-dried tomatoes, chopped or fresh tomatoes, chopped, salted and allowed to drain to reduce the liquid
- 3 spring onions, chopped or 1 small finely chopped red onion
- 1/2 jar of marinated olives (either buy good ones or marinate your own in advance)
- 1/2 pack of feta cheese crumbled
- Paprika – just a sprinkle
- Sesame seeds – also just a garnish – just a sprinkle
Method
- Make the cream cheese/Italian dressing mix, the hummus and prepare the cucumbers to allow them time to drain.
- Spread the 2 pastes onto a large, flat dish, one after the other, then add the rest of the ingredients evenly over the top of the hummus. It looks better if the colours are alternated.
- Top with the crumbled feta, a sprinkle of paprika, a few more spring onions and some sesame seeds. Supply a knife with the dish and serve with toasted tortilla triangles.