Tuesday, June 14, 2011


Yield: 12 to 18 servings
12 ounces (1 1/2 containers) roasted garlic hummus
3/4 cup chopped grape tomatoes
Greek seasoning blend
Dried oregano
3/4 cup chopped, peeled English cucumber
Lemon-pepper seasoning
4 ounces crumbled light feta cheese
3 tablespoons chopped kalamata olives
Chopped parsley
2 tablespoons chopped green onions (mainly green portion)
1. Spread hummus in the bottom of a 9-inch pie place. Top evenly with chopped tomatoes; sprinkle lightly with Greek seasoning and oregano.
2. Top evenly with cucumber; sprinkle lightly with Greek seasoning and lemon-pepper seasoning.
3. Add a layer of feta; sprinkle evenly with olives, then parsley, then with green onions. Serve with assorted raw vegetables, pita wedges or crackers.
Per serving (based on 18): 60 calories; 3.5g fat; 0.5g saturated fat; 2mg cholesterol; 2g protein; 5g carbohydrate; 2g sugar; 1g fiber; 225mg sodium; 20mg calcium.

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