Recipe From: Laura
I was holding out for New Years Eve to make this
Bee-U-Tee-Mus dip but with the Lewis family pizza night, a healthy appetizer I
must bring! The lovely array of bright
colors make for an appealing appetizer complimented with a side of savory
rosemary & garlic pita chips to bring out even more flavor. mmmmm....LushiousNess!
1 (8-ounce) package cream cheese, softened
1 tablespoon fresh lemon juice
2 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 cup prepared hummus
3/4 cup chopped cucumber*
3/4 cup chopped cherry tomato cut in fourths
1/2 cup chopped pitted Kalamata olives or reg. olives
1/2 cup crumbled feta cheese
1/3 cup. red onions diced fine
1/4 cup sliced green onions
Pita chips * I loved Stacys Rosemary/Garlic pita chips!*
Instructions:
Add cream cheese, lemon juice, Italian seasoning and garlic
in a medium mixing bowl. Beat with an electric mixer until combined. *I added a
1/2 c. sour cream to make dip easier to spread
L.W.*
Spread cream cheese mixture into a serving dish. Spread the
hummus on top of the cream cheese mixture then top with the remaining
ingredients.
Cover and refrigerate for at least 2 hours and up to 12
hours. Serve with pita chips.
Notes-
*cut up cucumbers, mix with 1 tsp salt,
to pull out the 'water molecules' , set to soak on paper towel.* As for the platter, use whatever dish you
have on hand: an oval gratin dish, a pie plate, or even a large plate or platter.
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