7-layer Greek Dip

I love dips. Especially creamy, flavorful ones! A lot of times dips get a bad reputation for being fatty. Not this one! It is seriously good and keeps very well in the fridge for more than a couple of days! This dip has hummus in it, which I made myself. You can also use Jana's recipe, found here: Thrice the Spice Hummus
This dip was also supposed to be made with kalamata olives (a fave around our house!) but at almost $5.00 a jar I decided to stick with the green olives we already had in the fridge. It still tasted wonderful!
I used the weight watchers cream cheese, and we had this dip with sandwiches for dinner. It makes a lot, so it would be great for a party or to have as a healthy snack on hand in the fridge.
Also, I left off the chopped parsley on top. So maybe this is technically 6-layer dip :)
7-layer Greek Dip
Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook 1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread

This is also great served with triscuits, which only have 2 or 3 ingredients!
Happy, happy eating!
Sara :)