¼ cup each chopped red, yellow, and green bell pepper
2 Chopped green onions
¼ cup chopped celery
¼ cup chopped English cucumber - skin on seeds removed
Chopped Greek olives to taste
Crumbled feta
Chopped fresh mint
Instructions
Whip all Dip ingredients together in a food processor until smooth and creamy.
Spread on platter. Top with the bell peppers, celery, cucumber, green onions, Greek olives (kalamata), and feta cheese. Sprinkle fresh mint over top. Serve immediately. If you are making up to 2 hours before, place a doubled up paper towel loosely over the top before refrigerating. The paper towel absorbs moistness from the cucumbers and other veggies so the dip doesn't get watery.
** If making more than 2 hours ahead, prepare the dip and store in sealed container until ready to spread on platter. Chop veggies and store in small containers or baggies to add just before serving.
Presentation Option: Just before serving, stand crackers in the dip all around edge of the platter. GF multi-grain crackers (sea salt) by Crunchmaster were perfect with this dip, they held sturdy for dipping and added the perfect crunch.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2015/06/avocado-greek-dip.html