Greek Six Layer Dip

My garden is starting to grow rich greens, and the leaves of my zucchini plants are beginning to bud flowers which means growing season is in full bloom. The little buds made me think of this recipe which is from the kitchen of a co-dietitian and close friend. Everyone I know RAVES over this recipe. Share with your guests at your next garden party, grad party or week night treat. Salivate over the flavor blends in this fresh appetizer!

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 2 cloves garlic, chopped
• ¼ cup olive oil
• 1 Tbsp lemon juice
• 1 tsp dill
• 1 tsp oregano
• 1 dash salt
• 1 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• ½ cup red onion, finely chopped
• 1 small zucchini, shredded
• 2 oz feta cheese, crumbled
• ½ cup tomato, chopped
• 2 oz black or kalamata olives, sliced
• Blue corn chips

Directions:

1. In a blender or food processor, puree the first 9 ingredients (white beans through mustard).
2. Spread pureed mixture on the bottom of a medium – large serving platter.
3. Top pureed mixture with a layer of each: onion, zucchini, feta cheese, tomato, and olives.
4. Serve with blue corn chips.