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Ingredients

• one 10-oz. container roasted red pepper hummus
• 1 C. fresh baby spinach, coarsely chopped
• 1/2 C. sun-dried tomatoes, reconstituted, chopped
• 1/2 C. peeled cucumber, chopped
• 1/4 C. red onion, chopped
• 1/4 C. crumbled reduced-fat feta cheese or crumbled goat cheese
• 2 Tbs. Kalamata olives, sliced
• 1/4 C. pecans, chopped and toasted

Description

This Is My Go-to Make-ahead Recipe When I Want An Impressive Knockout Appetizer. Move Over Mexican - This Mediterranean Inspired Dip Will Be Your New Party Favorite-it Is Mine. Serve With Pita Chips. This Recipe Is From Holly Clegg's Trim&TERRIF

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