As Super Bowl Sunday was nearing, I was left trying to find a dish that I could bring to my neighborhood party. What could I bring that might appeal to both the adults and the children party-goers? A good friend of mine suggested a fantastic rendition of the seven-layer bean dip but with a twist.

As I read the contents of the recipe, I got excited thinking this might be something that my boys would actually eat. Funny how the children of a chef are the pickiest eaters. This is completely frustrating but I hope they outgrow this some day soon. I can only hope. 

Instead of using refried beans and cheddar cheese, hummus and feta are substituted. My boys love hummus and not only is this version healthy, I can serve it with raw vegetables and different kinds of pita or bread. Everyone loves the bean dip so I thought this would be a nice change of pace. So if you are trying to figure out a last-minute dish for a Super Bowl party, why not make this instead? 

I enlisted the help of my 5-year-old when we were constructing the layers. He seems to be more accepting of any dish that he had a hand in making. Try this at your next family gathering or even for tonight’s game and I am sure it will be a winner. Happy eating!

Super Bowl Sunday Seven-Layer Dip

Adapted from the Better Homes and Gardens New Cookbook
Prep time: 10 minutes
Chill time:  2 hours
Total time: 2 hours, 10 minutes

Ingredients:

1 cup light sour cream
2 garlic cloves, minced
1 teaspoons dill or Greek Seasonings
2 cup hummus
1 cucumber, peeled and diced
1 cup grape tomatoes, quartered
1/2 cup chopped Kalamata olives
2 spring onions, thinly sliced
1/2 cup crumbled feta cheese
1 tablespoon chopped fresh parsley

Method:

1. In a small bowl, mix sour cream, garlic, and dill together. Stir and season to taste. Spread in the bottom of a 11-by-8-inch pan or any similar pan.   
2. Evenly spread the hummus on top of the sour cream mixture. Top the hummus with a layer of cucumber, tomatoes, olives, spring onions and lastly the crumbled feta. Garnish the top with fresh chopped parsley.  
3. Cover with plastic wrap and chill for several hours. Serve with pita chips, fresh vegetables or toasted bread.  

Note: This can be made the day before serving.  Just keep covered and store in refrigerator until ready to serve.