Eight Layered Greek Dip

By jeknudson

Ingredients

• 1 10-ounce container roasted red pepper hummus
• 1 cup coarsely chopped fresh baby spinach
• 1/2 cup chopped sun-dried tomatoes, reconstituted
• 1/2 cup chopped peeled cucumber
• 1/4 cup chopped red onion
• 1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese
• 2 tablespoons sliced Kalamata olives
• 1/4 cup chopped pecans, toasted

Preparation

Step 1

Spread hummus on 9-inch serving plate.
Sprinkle evenly with remaining ingredients, refrigerate until serving time.