7-Layer Greek Dip

This recipe is adapted from Our Best Bites. It's one of my family's favorite hot-weather meals. It looks like a lot of ingredients, but it's really easy and pretty fast. Plus, it can be made ahead and stored in the fridge for a while.

1 6-oz. container of Greek yogurt (I like Chobani's non fat)
1 tsp dill weed or Greek seasoning (go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp lemon juice
1 1/2 c. hummus (I don't actually measure this, I just put in however much looks good)
1 c. diced cucumbers
1 c.  diced tomatoes
1/2 c. chopped (or sliced) 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 (I don't think I've ever added this, but whatever. add it if you love parsley)

combine yogurt, seasoning, garlic, and lemon juice, mix well. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. Create layers by sprinkling the cucumbers, tomatoes, olives, onions, feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours (althought we usually just eat it immediately and it's still great).

We like to eat it with torn flat bread, or even spread on top of a flat bread, like a pizza. But you can also eat it with pita chips, fresh veggies, or chips.

spinach dip

I found this recipe on Facebook, a site called Raw Recipe a Day. She has some great recipes on there. I just made this one and everyone liked it:

Spinach Dip

4 cups spinach
1 large avocado or 2 small avocados
1/2 Tablespoon lemon juice
1/2 teaspoon herbs or herb seasoning (I used mrs. dash's table blend)
(I also added a sprinkle of parmesan cheese, but her recipe didn't call for it because it's not raw)

Blend all ingredients in a food processor until smooth.
Eat with cut up raw veggies.

It was really good, and super easy, so I thought I'd share with with you guys!