Greek Dip

So Friday is half over and I completely forgot that I’m supposed to blog on Fridays. Oops. Sorry. Blame it on Labor Day. My week is all messed up…

Anyway, I was going to post about something deep and provocative, but since the house is a disaster and I have two extra kids, I’m just going to share my current fave recipe. I’m having some girlfriends over tonight and I just got done making this amazing dip — and sampling it more than I should have if you absolutely need to know. It’s chock-full of all sorts of seasonal yummies, but the best part as far as I’m concerned is the fact that my one year old thinks it’s candy. He gobbles up the cucumbers and tomatoes, and even loves the onions and black olives. Go figure.

Hope you have a fabulous weekend!

Greek Dip

1 small cucumber, peeled, cored, and chopped

1-2 cups cherry or grape tomatoes, any variety

1 small red onion, chopped (or less, add to taste)

Greek vinaigrette

1 8 oz. package cream cheese (I use Neufchatel)

Feta cheese

black olives

– Put chopped cucumber and onion in a medium-sized dish. Halve cherry tomatoes and add to the cucumbers and onions. Pour a few tablespoons of the Greek vinaigrette over the vegetables and stir. Let them marinate for a while. On a shallow platter, spread the cream cheese in a thin layer. Using a slotted spoon, top the cream cheese with the Greek-flavored vegetables. Sprinkle with Feta cheese and black olives. Serve with crackers. Try to save some for your guests. Wash the dishes and hide all evidence if you can’t.


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