Greek dump dip

  1. It doesn’t need refrigeration
  2. You can make the topping the night before or 5 min before
  3. It’s 100% store bought ingredients because I love you
  4. It’s vegetarian for all those people in your life pretending to not eat bacon this year
  5. You could remove the cheese and the joy and make it vegan
  6. Someone’s already bringing the chicken buffalo dip so you might as well make this

It’s as easy as:

  • One large tub of hummus, I used Sabra – or make your own (show-off)
  • One large English cucumber
  • One bunch mint
  • One bunch regular old parsley
  • Olive, feta mix from grocery store salad bar (or just buy black, green olives and feta)
  • Salt
  • Good olive oil (like Martha Stewart good, not Guy Fieri good)

Chop everything but the hummus into a small dice. I like to remove the middle of the cucumbers, because even the English ones have some seeds in it.

Grab a platter you’ll leave at the bbq and pick up months later, put a thick layer of hummus on and dump the topping on top.

Drizzle with olive oil

Ina Garten and Smitten Kitchen both have versions of this recipe (incase you are overly impressed at my creativity).

Enjoy and happy weekend!