Mediterranean Layered Dip
It’s funny how our palate changes as we grow older. Growing up, my mother thought the cookbook Bell’s Best was the bible of southern cooking. Don’t get me wrong, there are some classics in that book, but it seems we cook fancier today. I can assure you there’s not a Mediterranean Dip in that cookbook. Recently, one of my Friday friends told me about this Mediterranean dip they like to make with all things Greek. I tried it, and it was very good, but the presentation was lacking. I tried it as a spread, and it was simply beautiful. Everyone at Friday Night Porch party said it was a definite keeper.
Layered Mediterranean Dip
1 8-ounce cream cheese, softened
1/4 cup sour cream
1/2 cup feta cheese, crumbled
Juice of 1/2 a lemon
1 tablespoon garlic powder
1 tablespoon dill weed
Salt and pepper to taste
Sun dried tomatoes, coarsely chopped
Kalamata olives, coarsely chopped
Red onion, diced
Banana pepper rings, coarsely chopped
Roasted garlic cloves, chopped (optional)
In a mixing bowl, combine all ingredients except the toppings and mix well. Evenly spread the cheese mixture onto a medium size serving platter. Top with remaining ingredients. Serve at room temperature with bagel chips.