Even though there are six layers to this dip, it is really easy to put together, and the work that goes into it is so worth the outcome. Whenever I serve this, everyone always wants more and more. I have learned to make a bigger batch because a single platter never seems to be enough. Leftovers are a rare occurrence but if there are any, they hold nicely in the fridge…but they never last long! Check out what they are saying about this recipe over at Group Recipes:
“WOW!!!! THIS IS GREAT I LOVE IT !!!!!”
I never have any complaints when I serve it at parties or just for my family. It’s amazingly delicious!
Ingredients
1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened
1-1/4 cups crumbled ATHENOS feta cheese with basil & tomato, divided
2 Tbsp. milk
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
2 medium tomatoes, chopped (about 1 cup)
1/4 cup green onion slices
2 Tbsp. sliced pitted ripe olives
Instructions
BEAT cream cheese, 1 cup of the feta cheese and milk in small bowl with electric mixer on medium speed until well blended.
Spread into 9-inch pie plate.
TOP with layers of spinach, tomatoes, onions and olives;
sprinkle with remaining 1/4 cup feta cheese. Cover.
REFRIGERATE several hours or until chilled.
Serve with tortilla chips. I used pita chips
The cook time above is the chill.. it takes at least an hour for the flavor to marry…
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Serve with pita chips.
Thanks again to Group Recipes for this delicious recipe.