Well, I guess it is official.
Now that Mother’s Day and Cinco de Mayo are behind us it’s time to gear up for graduation season and Memorial Day.
Man, May is sure a busy month. Our lives are a bit calmer these days, but I do love remembering the college graduations.
Bittersweet memories that seem so far away, even though it’s just been 5 years.
Wow-they have come a long way and I continue to be so proud of them.
Mother’s Day found us both frolicking in the yard. HAH HAH!
Manservant was busy painting my folly and now is considering an opening on Memorial Day, though he did manage to provide a soft opening for me Sunday night.
Yes, this crazy man managed to send me off at 8PM to pick up dinner at 5 Guys while he quickly showered, and set up a very romantic setting in my new, though unfinished folly.
Complete with candlelight and a newly painted table on a cute new rug with a vintage picnic basket and ice chest filled with ginger beer and mezcal, he set up a delightful little scene.
He even had a fire burning in a new fire pit down below, and a blanket waiting to keep me warm.
Of course it all sounds great except that he was on the phone with his mother during our fast food dinner.
Well, nothing can be perfect-but it was still very good.
He told me about the rest of his vision to finish this she cave off, and I must say it is quite visionary!
Can’t wait to share photos on what I hope will happen very soon…
As I’m hoping to have a GRAND OPENING on Memorial Day, I thought I would share one of my easy Greek dip recipes that are marvelous for a crowd.
I quickly made this to take to an event and just grabbed a few photos before I left.
It turned out to be popular, so I decided to bestow this layer dip upon you!
No cooking, no recipe set in stone, just a few ingredients that are quite popular right now.
Served with pita chips or flatbread or even more veggies, this dip is not only good for you, it tastes good, too.
More Great Crowd Pleasers:
This easy layered dip made with prepared food from the grocery is our little secret. This Greek dip is amazing!
32 oz container of hummus
15 oz can of garbanzos, drained and dried
8 oz container ot tzatziki
Za’atar, Oregano, Dried Thyme, Sumac
European Cucumbers, sliced thin, peeled and quartered
Mini tomatoes, all shapes and sizes, cut, quartered, sliced-however you want
Bermuda onion, finely diced 1/2 to a 1/2 cup
Feta Cheese, crumbled
Pine Nuts, a small handful
Chopped Italian Parsley and Mint
Aleppo Pepper, Urfa Peppers for sprinkling or dried chili flakes
Dressing for drizzling on top:
3 T tahini
4 T olive oil
Optional: artichoke hearts, olives, capers,
1 T lemon juice
On a large platter spread hummus to cover.
Sprinkle with drained garbanzos. Spread with tzatziki. Sprinkle liberally with seasonings. Sprinkle tomatoes around platter. Throw on some cucumbers and Bermuda onion. Sprinkle on the feta. Sprinkle with pine nuts-brown them in oil if you’d like. Give a good dash of pepper on top and chili flakes. Toss on some fresh herbs such as Italian parsley and mint.
Make the tahini, olive oil, lemon juice drizzle by whisking together. Drizzle over top of platter.
You have accomplished your mission. You have now made a crowd of people very happy.
Serve with fresh pita, flatbread or pita chips or more veggies.
The most important thing about this dip is to make it your own. Use what’s in the fridge and add something I may have forgotten.
Keywords: greek dip recipes, mediterranean layer dip, mediterranean dip, Greek layer dip, 7 layer Greek dip