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  • 1 (7-ounce) container hummus
  • 1 cup chopped baby spinach
  • 1/2 cup chopped tomatoes
  • 1/4 chopped red onion
  • 1/4 cup reduced-fat feta cheese
  • 2 tablespoons sliced kalamata or black olives
  • 1/2 cup shredded cucumber
  • Toasted pita wedges or pita crisps


  1. Spoon half of a 7-ounce container of plain hummus in the bottom of a serving bowl. Layer on 1 cup chopped baby spinach, 1/2 cup chopped tomatoes, 1/4 cup chopped red onion, 1/4 cup reduced fat feta-cheese, and 2 tablespoons sliced kalamata or black olives. Top with remaining hummus and 1/2 cup shredded cucumber. Serve with toasted pita wedges or pita crisps.
Recipe by Holly Clegg.

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The recipe was originally published as Mediterranean Layered Dip on

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