Good out of not so good

I found a recipe for a Seven-Layer Greek Dip. It had hummus, cream cheese with garlic, dill and lemon juice, cucumbers, tomatoes, kalamata olives, green onions, feta cheese and parsley in it. At first read, it sounded quite tasty. However, upon making it and tasting it, we decided it did not quench our foodie thirst. Instead, we found ourselves pining for some Seven-layer Mexican dip - now that stuff is good!

One good thing came out of the recipe...the cream cheese mixture (the bottom layer) would work quite well as a vegetable dip. While I am typing the ingredient list with cream cheese, I wonder if you could cut the fat/calories by substituting some of the cream cheese with greek yogurt. Here is our recipe:

• 1 pkg. cream cheese, softened (you can use light or fat free if you wish)
• 1-2 garlic cloves, minced
• 1 - 2 tsp. dill weed
• 2 tsp. lemon juice (fresh squeezed preferred)

Using a stand mixer or food processor, combine the cream cheese, minced garlic, dill weed and lemon juice. Beat until light in color and until it has the 'whipped' texture - okay fluffy. Allow to chill for an hour or more so the flavors can come together. Bon apetite!