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Things here in Kentucky have been a mess. It’s been bitter cold. Miserably snowy and windy. We had a funeral to attend earlier this week. Because of the 5 inches of snow that made the roads an absolute mess, we were about 30 minutes late. When we went to the graveside, we had to climb a big hill, through the snow and wind, holding on to the old people to keep them from sliding off the hill.

Today is the first day I have had time to sit down and blog. It’s cold and snowy again. I am thankful to be inside in the warm and safe. It has given me time to catch up on reading the blogs I follow and to write posts for the next couple of days. I hope your Saturday is a good one. And thank you for being understanding about my absence. I have missed you!

Other posts in Tapas Week:

Tapas Week Part 1: Wild Mushroom Pierogies

Tapas Week Part 2: Crispy Spicy Black Eyed Peas

Tapas Week Part 3: Apple Bites With Bacon and Jalapeno Cream Cheese

Five Layer Greek Dip

  • Servings: 4-6
  • Time: 15 minutes max
  • Difficulty: easy
  • Print

  • 1 (7-ounce) package of hummus
  • 4 ounces of feta cheese, crumbled
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped cucumbers
  • 1/4 cup chopped kalamata olives (you could use another variety if you prefer)
  • Pita chips or veggies for dipping

Spread hummus onto bottom of 9-inch pie plate. Layer the ingredients evenly over the hummus in the following order: feta, tomatoes, cucumbers, olives. Refrigerate until serving but don’t make too far in advance because the tomatoes and cucumbers give off moisture the longer they sit.

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