INGREDIENTS

• 8 ounces hummus (recipe below) or store bought
• 1 cup Greek yogurt
• 1 clove garlic, minced
• 1 teaspoon fresh chopped dill
• juice from 1/2 lemon
• 1/2 teaspoon lemon zest
• 2 tablespoons vidalia onion (sweet)
• 1 cup English cucumber diced
• 1 cup tomato, diced and seeded
• 1/2 cup green, black or Kalamata olives, sliced
• feta cheese

Hummus Recipe

Ingredients

• 2 cups canned chickpeas, drained (reserve a little liquid)
• 1 teaspoon kosher salt
• garlic cloves, minced (about a teaspoon)
• 1/3 cup tahini (sesame paste -found in the peanut butter section of your grocery store)
• 6 tablespoons freshly squeezed lemon juice ( 2 lemons)
• 1-2 tablespoons reserved liquid or water
• 8-12 dashes hot sauce (your favorite!)
• pine nuts for topping

Instructions for Hummus

1. Place all ingredients in food processor and whirl away until coarsely pureed. Taste for seasoning. Add pine nuts on top.
2. Drizzle with a little olive oil if desired.
3. Serve chilled or at room temperature.

 Instructions for 7 Layer Dip

1. In a small bowl, combine yogurt, garlic, dill, lemon juice, salt and freshly ground pepper. Set aside.
2. In a serving dish, layer the hummus, yogurt mixture,  onion, cucumber, tomatoes, feta and olives.
3. Serve with pita chips or baked corn chips.

Kathy's Comments

I really love using a combination of black and green olives!      

By KathyMillerTime

Ingredients

• 4 ears white corn, cooked and cut off cob
• 1 (46 ounce) can tomato juice
• 2 cucumbers, peeled and cubed (or 1 English hothouse cucumber)
• 3-4 ripe avocados, cubed
• 2 limes, squeezed
• 3 minced cloves garlic
• 1 1/2 teaspoons cumin
• 1/2 teaspoon red (cayenne) pepper
• 1/2 bunch cilantro, chopped

Instructions

1. Mix all ingredients and chill.
2. Can add more juice if needed for desired consistency.

Notes

Serve with lime slice or sprinkle with fresh chopped cilantro

By KathyMillerTime

Ingredients

• 6 large eggs
• 1/3 cup mayonnaise
• 1 1/2 tablespoons Wickles Original Relish (has a little kick)
• 1/4 teaspoon hot sauce
• Paprika
• chopped fresh chives

Instructions

1. Bring a large pot of water to a boil
2. Using a slotted spoon, carefully place eggs in the boiling water.
3. When the water returns to a good boil, cook the eggs for 11 minutes.
4. Immediately remove the eggs from the hot water and place them in a bowl of ice water for 3-5 minutes before peeling.
5. Peel under cold running water.
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Mash yolks.
8. Add the mayonnaise,  Wickles relish  and hot sauce to yolks.
9. Season with salt and pepper to taste.
10. Spoon yolk mixture into egg whites.  Garnish with paprika and chives.

Kathy's Comments

You can double or triple depending on how many eggs you need.  Also can garnish with bacon chips. You can also use regular relish if Wickles is too hot for you.

By KathyMillerTime

Ingredients

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus another 3 tablespoons
• 2 cups fresh arugula
• 1 4 ounce package feta cheese, crumbled
• 1/2 cup or more dried cranberries
• 12 fresh basil leaves, torn
• 1/2 cup or more toasted pine nuts
• 3 tablespoons lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Bring water to boil in a large pot.
2. Add pasta and cook al dente, 8-10 minutes. Drain.
3. Place pasta on a large cookie sheet and toss with 3 tablespoons olive oil. Let cool.
4. Once the orzo is cool, place in a large serving bowl.
5. Add the arugula, feta cheese, cranberries, basil, pine nuts, lemon juice, remaining olive oil, salt and pepper.
6. Toss lightly.
7. Keep in refrigerator until ready to serve. This also can be served at room temperature. Delicious!

Notes

Great for a tailgate or picnic

By KathyMillerTime