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    Greek Six-Layer Dip

    Source of Recipe


    List of Ingredients

    1 15-ounce can white beans, drained and rinsed
    1 tablespoon minced garlic, or to taste
    1/4 cup Hain Extra Virgin Olive Oil
    1 tablespoon lemon juice
    1 teaspoon dried dill
    1 teaspoon dried oregano
    1/8 teaspoon Hain Pure Salt
    1 tablespoon red wine vinegar
    1 teaspoon Dijon-style mustard
    1/2 large red onion, finely chopped
    1/2 large zucchini, shredded
    2 ounces feta cheese, crumbled
    1/2 cup chopped tomato
    1 2-ounce can sliced black olives, drained
    Garden of Eatin' Blue Chips, Sesame Blue Chips, or Red Hot Blue Chips


    1. In a blender or food processor, place beans, garlic, olive oil, lemon juice, dill, oregano, salt, vinegar, and mustard. Purée into a somewhat smooth mixture (it will still have some texture.) Spread bean mixture on the bottom of a serving dish.

    2. On top of the beans, evenly sprinkle each of the remaining layers: onion, zucchini, feta, tomato, and olives. Chill. Serve with chips




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