Ingredients
- 1 container (16 ounces) hummus (plain, red pepper or garlic)
- 1 container (12 ounces) tzatziki dip (I used Trader Joe’s version with the thin slices of cucumber)
- 1 container (14 ounces) tabouleh salad
- 1 container (6 ounces) feta cheese crumbles
- 1/4 cup (or more depending on preference) sliced kalamata olives, optional
Instructions
- Evenly spread the hummus into a 9-inch pie dish.
- Top with tzatziki dip, spreading it out evenly to cover the hummus.
- Add the tabouleh salad over the dip, again spreading it out evenly.
- Sprinkle the feta crumbles over the tabouleh salad.
- Evenly add the sliced olives on top.
- Refrigerate the dip for about one hour before serving.
- Serve with pita bread or chips, naan bread or other adequate dipping apparatus.
Cooking With Jennie 