It’s that time again, and whew I made it! Last month I was a week off and totally messed up my Secret Recipe Club reveal. For those of you visiting the first time. SRC is a food bloggers club where we are secretly assigned another blog and make one of their recipes. Then we all reveal on the same day, well we as in everyone but me (well last month I flubbed it).
This month I got A Little Bit of Everything…From the Good Life. Julie is a 50 something (Julie I am right on your heals, I turn 50 this year) who lives in Nebraska and enjoying the good life of the Midwest. She is working away at her recipe collection and blogging about it. I love that the 50 something also has a list of 50 ‘bucket list’ recipes. Such a good way to focus on what you want to accomplish, I hope she makes all 50!
I choose this Greek Dip because it’s (no surprise) cabin weekend for us. It’s super easy to assemble and since I made it in a nice GlassLock storage container it was perfect for packing up in a cooler. {Just a side note, I got rid of almost all of my plastic storage containers and switched to glass and love it!}
I made a few adaptations to the original recipe she posted, I used roasted garlic hummus just because I love it, I doubled the feta just because I’m a cheese freak, swapped out the green onions for red and the sliced black olives for halved kalamata olives for more authentic greek flavors. Then I drizzled it with some Greek olive oil and sprinkled on some of my homemade Greek seasoning. We’re having it with garlic pita chips, because I love garlic if you haven’t figured that out. Then I garnished it with Greek oregano, basically I just Greek-ified it to the max.
Speaking of Greek, my Greek oregano plant has turned into a monster!
Look at the size of the leaves!
Thanks Julie for inspiring a great cabin dip for us! Make sure and check out all the other wonderful reveals below from Group C, and thanks Deb, our fearless leader, for keeping us, errr I mean me, on track.
Ingredients
- 1 (8 ounce) container hummus, any type
- 1 (4 ounce) container, crumbled feta
- 1/2 cup small dice, tomato
- 1/2 cup small dice, cucumber
- 1/2 cup halved kalamata olives
- 1/4 cup small dice, red onions
- 1 tablespoon Greek Olive oil
- 1 teaspoon Greek seasoning
- Pita chips
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon thyme
Instructions
- In a dish of your choice spread hummus evenly, layer on top the feta, tomato, cucumber, olives and red onions. Drizzle with Olive Oil and dust with Greek seasoning. Garnish with fresh Greek oregano if you have a monster plant that needs controlling.
- Seasoning: Mix all ingredients and store in an airtight container for up to 6 months. Makes about ¼ cup.