Hummus is great on it’s own, but when it’s topped with feta, roasted red peppers, artichokes and kalamata olives it is downright delicious. (It would also be a good way to serve hummus with a non-believer crowd. )

I’ve wanted to make a dip like this for quite some time so I jumped at the chance to bring an appetizer to the first cookout of the year. (True Minnesota story: it has snowed since that first cookout and may snow again tonight!) It is essentially Greece’s version of taco dip and is wonderfulwith pita chips and cucumber slices.

Lucky enough to have some leftovers? It made a great lunch stuffed in a pita with a tomato and cucumber salad.

Layered Hummus Dip - 8 appetizer servings – inspiration from Whole Foods Market

• 1 batch of hummus (or 16 oz prepared)
• 1 – 14 oz can of artichoke hearts, drained
• 3/4 cup roasted red pepper
• 3/4 cup kalamata olives
• 1 cup feta crumbles

Prepare hummus if making it from scratch.

Chop artichoke hearts, roasted red peppers and olives.

Layer hummus on the bottom of glass dish. Sprinkle artichoke hearts, red peppers, feta cheese and olives over top.

Serve with pita chips, cucumber slices and any other vegetables.  You could also add chopped red onions or tomatoes if desired. A healthy, different crowd pleaser perfect for spring and summer afternoons!

Appetizers are my favorite part of any meal, and I would be more than content with a Thanksgiving meal comprised of all appetizers. Seriously, I don’t even need the turkey, stuffing or mashed potatoes – just pass the apps and I’m happy. If artichoke dip is involved, I’m even happier.

When I came across this recipe that included green olives, I had to give it a try. One problem: the Taster doesn’t enjoy olives like I do. One solution: add them anyway and see if he notices He wasn’t crazy about it, but thankfully it wasn’t too overpowering and I loved the salty flavor the olives bring to the dip so much, I think they’ll be in every artichoke dip from now on – sorry Taster! I hope you enjoy this recipe as much as I do!

Green Olive & Artichoke Dip - 6-8 servings adapted from Bon Appétit

• 2 cans artichoke hearts
• 3/4 cup green olives (I used large ones from olive bar)
• 1 round (5.2 oz) Garlic & Find Herb Boursin cheese (or other soft cheese)
• 5 oz shredded parmesan (1 1/4 cup)
• 1/2 cup basil, chopped
• naan for dipping

Pre-heat oven to 375°.

Add artichoke hearts and olives to food processor. Pulse until chunky. *Be careful to not over process!*

In a medium sized bowl, combine artichoke and olive mixture, Boursin cheese, 1/2 of parmesan cheese and basil. Stir to combine.

Press into 8×8 glass dish and sprinkle with remaining parmesan cheese. Bake for about 40 minutes, until golden brown.

Serve with warm naan or baguette slices.