Submitted by Gail Junion-Metz
 

Fresh and super tasty! This easy-to-make dip will be a hit at any summer or holiday get-together.

• 2 medium tomatoes, chopped
• 1 C. cucumber, chopped and seeded
• 3 Tbsp. chopped parsley
• 4 tsp. chopped fresh mint
• 2 tsp lemon juice
• 1/8 tsp kosher salt
• 1/8 tsp. black pepper

Mix all ingredients together, set aside. When ready to put together dip, drain excess liquid from tomato mixture (discard liquid).
 

Tapenade 

• 8 oz. pitted green olives
• 1 clove garlic, minced
• 2 Tbsp. capers
• 2-3 fresh basil leaves
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. olive oil

Put all ingredients in a food processor and mix till it becomes a coarsely chopped paste. Set aside.

• 1 ½ C. pre-prepared hummus
• 2 C. shredded fresh spinach
• 1 C. crumbled feta cheese
• 1 ½ C. olive tapenade
• ¾ C. roasted peppers, chopped
• 2 green onions, coarsely chopped
• ¼ C. chopped or sliced black olives

To assemble dip… Spread the hummus on a 12” serving platter. Arrange spinach on top of the hummus. Spoon the olive tapenade over the spinach. Spoon the drained tomato mixture over the tapenade. Sprinke the feta cheese over the tomatoes, Top with roasted red peppers, green onions and black olives. Serve with warm pita bread wedges or pita chips.