memorial day weekend – And What I Ate

Last summer my friends and kids spent almost every weekend at Regina’s pool. Everyone would bring something, we’d have a couple cases of juice boxes (for the kids) and coronas (for the adults) and would just swim and eat and hang out. It was one of the best summers I’ve had in a long time…the little things, I know. My friend Adrienne would make this dip almost every weekend, and we’d devour it. It’s hummus, lemon-flavored greek yogurt, feta and then a blend of english cucumbers, red bell peppers, olives, tomatoes and scallions. You eat it with Carr’s water crackers and IT IS THE BOMB. Ohhhh I’m so excited for pool season to start!!

FOUR-LAYER MEDITERRANEAN DIP (very slightly adapted from House Tweaking)
– 8 oz. plain hummus
– 1 tbsp. dill
– 2 tbsp. lemon juice, divided
– 1 regular size container plain Greek yogurt
– 1/2 tsp. pepper
– 1/3 english cucumber, chopped
– 1/2 small tomato, chopped
– 1/4 red bell pepper, chopped
– 1 scallion stalk, sliced thin (both whites and greens)
– 1/4 c. kalamata olives, chopped
– 1/2 c. crumbled feta

1. Add 1 tbsp. lemon juice and the dill to the hummus, mix well. Spread in 1 layer in a pie pan (clear is best since you can see the layers when it’s finished, but if you don’t have one, no worries).

2. Add the other tbsp. lemon juice and the pepper to the greek yogurt, mix well. Spread that in a thin layer on top of the hummus.

3. Crumble the feta in an even layer over the lemon greek yogurt mixture.

4. Add the english cucumber, tomato, bell pepper, scallions and kalamata olives (make sure these are all chopped in pretty much the same smallish size) over the top of the feta.

5. Serve with Carr’s Water Crackers and feel like Houdini as you watch this disappear.

— On another note, if Memorial Day Weekend was any indication of how this summer’s going to go, it’s going to be awesome.