Eight-Layer Greek Dip

Recipe from Holly Klegg: Trim & Terrific

1 (10-oz) container roasted red pepper hummus
1 cup coarsely chopped fresh baby spinach
½ cup chopped sun-dried tomatoes, reconstituted
½ cup chopped peeled cucumber
¼ cup chopped red onion
¼ cup crumbled reduced–fat feta or crumbled goat cheese
2 tablespoons sliced Kalamata olives
¼ cups chopped pecans, toasted

Spread hummus on 9-inch serving plate followed by spinach, red onion, feta or goat cheese, olives, pecans. Sprinkle evenly with remaining ingredients. Refrigerate until serving time.

Serve with pita chips.
Makes 10 servings

Nutrition Information:
Calories: 90
Calories from fat: 58%
Fat: 6 g
Sat. Fat: 0%
Chol: 1 mg
Sodium: 245 mg
Carbs: 7 g
Fiber: 2 g
Sugars: 2 g
Protein: 2 g
Dietary exchanges: ½ starch, 1 fat