Greek Layered Dip

Greek Layered Dip
Laurie M/Janelle W



Layer on a serving plate:

Hummus (easy hummus recipe here, or Sabra roasted red pepper hummus)
Plain Greek yogurt
Cavender's Greek seasoning **taste test and add more if needed**
Diced cucumber
Diced tomato
Feta Cheese **taste test and add more if needed**
Fresh Basil or spinach

Serve with pitas, chips, or crackers (I REALLY like Milton's seas salt crackers with this!)

Hummus (no tahini needed)

Easy Hummus
Clarissa C.
Yield: 1 c. hummus



1 can chick peas (drained)
1/4 c. olive oil
2 TB lemon juice
2 cloves minced garlic (or 1/4 tsp garlic powder)
1/4 tsp salt

Stick it all in the blender until smooth. Serve cold with pitas, chips, crackers, on sandwiches, etc.
Refrigerate.

**You could also add other seasonings such as cumin, pepper, thyme, sriracha, etc.

Churro Cheesecake

Churro Cheesecake
Kristen W



2 8-oz cans crescent rolls

1/2 c. sugar
2 TB ground cinnamon

2 8-oz packages cream cheese, softened
2/3 c. sugar
1 egg
1 tsp vanilla

Combine 1/2 c. sugar with the cinnamon. In a separate bowl beat the cream cheese until smooth. Add the 2/3 c. sugar, egg, and vanilla. Beat until smooth. Spray a 9x13 pan then sprinkle half of the cinnamon sugar mix evenly into the bottom of the pan. Unroll the dough (I do mine on a silicone baking mat so it doesn't stick) and press all seams together to make a solid dough sheet. Life into the pan and place on top of cinnamon and sugar. Gently press into pan edges. Spread the cream cheese mixture on the dough. Do the same with the second sheet of dough - pressing seams together and place on top of cream cheese. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350 degrees for 28-32 minutes until light brown.  Serve warm or cold, on its own or with whipped cream/vanilla ice cream. It delicious with caramel sauce, strawberry drizzle or other topping! (warmed up and smashed strawberries)

Nutella Crescent Rolls

Nutella Crescent Rolls
Kristen W.



1 tube crescent rolls
Nutella
Bananas

Other Fillings:
Cream cheese and Berries
Cream cheese with Nutella drizzle on top
Thin apple slice with cinnamon and sugar

Unroll the crescent dough and flatten out individual pieces. Coat with a layer of Nutella. Place a slice of banana (2 inches long, sliced long ways, use one half per crescent roll) then roll up the banana slice and place seam-down on a baking sheet (silicone works nicely so they don't stick). Cook according to package directions, adding time if it doesn't look golden and cooked through.

Tomatillo Verde Roast

• Tomatillo Verde Roast
• Kristen W
• Yield: 8 servings

• Pork roast (I use 1/3 or 1/2 of a Costco pork loin roast)
•  Coarse, kosher salt and black pepper
•  1 tablespoon olive oil
•  1 large onion, chopped
•  3 cloves garlic, finely minced
•  1/3 cup light or dark brown sugar
•   1 teaspoon salt
•  1/2 teaspoon pepper
•  1 jar (___oz) of verde/tomatillo salsa
•  1 c. low-sodium chicken broth

Season the roast with salt and pepper and place in slow cooker. Saute onions and garlic. Add the brown sugar, and then scrape into the slow cooker. Pour the tomatillo salsa over and to the side of the roast. Add chicken broth. Cook on low for 8 - 10 hours.

Shred when ready. Serve with hot rice, either on its own, or in a burrito with black beans, etc.