Greek-Inspired Appetizer Spread

Ingredients

• Dip:
• 6 ounces crumbled feta cheese
• 4 ounces cream cheese, softened
• 1 tablespoon lemon juice
• 1 tablespoon Greek seasoning (such as Cavender's®)
• 2 cloves garlic, minced
• 1 teaspoon dried dill weed
• ½ teaspoon ground black pepper
• 1 pinch crushed red pepper flakes (Optional)
• Snack Board:
• 1 (16 ounce) jar pickled cauliflower, drained
• 1 (14 ounce) can artichoke hearts, drained
• 1 (12 ounce) jar pickled okra, drained
• 1 (10 ounce) container hummus
• 1 (6 ounce) jar pitted Kalamata olives, drained
• 14 ounces sliced Cheddar cheese
• 1 (10 ounce) basket cherry tomatoes
• 2 cups red grapes in clusters
• 20 baby carrots
• 2 red bell peppers, thinly sliced
• 1 English cucumber, sliced
• 1 (8.5 ounce) box seasoned wheat crackers (such as Triscuit® Dill, Sea Salt, & Olive Oil)
• 1 (8 ounce) package pita chips
• 8 ounces sliced salami
• 8 ounces sliced pepperoni
• 1 (6 ounce) can roasted almonds
• 6 ounces fresh blackberries
• 4 ounces roasted chickpeas

Step 1

Tos the feta, cream cheese, yogurt, lemon juice, Greek seasoning, garlic, dill, and black pepper into a food processor. Blend everything together until it’s nice and smooth. Scoop the spread into a bowl and sprinkle some red pepper flakes on top. Pop it in the fridge to chill while you get the rest ready.

Step 2

Grab small bowls and fill them with pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives. Place these bowls on a large cutting board or platter, making sure to include the bowl with your spread.

Step 3

Now, arrange the rest of your ingredients—Cheddar cheese, tomatoes, grapes, carrots, bell peppers, cucumber, crackers, pita chips, salami, pepperoni, almonds, blackberries, and chickpeas—around the bowls. Try to space everything out nicely so it doesn’t look too crowded.

Step 4

Keep any leftovers covered and stored in the fridge so you can top up the board as guests snack. This way, your appetizer spread stays fresh and inviting throughout your gathering.