Greek Layered Dip

Ingredients

2		whole wheat pita (pocket) breads (6 inch)
		Cooking spray
1		container (7 or 8 oz) plain hummus
1		container (6 oz) Yoplait® Greek Fat Free plain yogurt
1		tablespoon chopped fresh parsley
1		teaspoon fresh lemon juice
1/8		teaspoon pepper
1		medium plum (Roma) tomato, seeded, chopped
1/3		cup pitted kalamata olives, quartered
1/3		cup finely chopped seeded cucumber
1/2		cup crumbled feta cheese (2 oz)
1/4		cup chopped green onions (4 medium)
1		teaspoon olive oil
1/2		medium cucumber, sliced
1		medium green or red bell pepper, cut into strips

Directions

1.		Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
2.		Bake 8 to 10 minutes or until golden brown and crisp; cool.
3.		Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil. Source

Italian Potato Salad

Ingredients

• 6 red potatoes
• 2-3 cloves of minced garlic
• 3 T olive oil
• 1 T white balsamic vinegar
• 1 tsp minced gardenia peppers
  

Directions

1. Boil potatoes with the skin on. Cool and then peel.
2. Mix ingredients in a bowl.
   
3. Season with salt and pepper to taste.
4. Chill and serve.
   

Lime Vinaigrette

Ingredients

• 3 to 4 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ginger
  

Combine all ingredients in a shaker and shake

Key Lime Poke Cake

Cake

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 ¼ cups water
• 1 tablespoon vegetable oil
• 4 eggs

Key Lime Filling

• 1 can (14 oz) sweetened condensed milk (not evaporated)
• ¾ cup whipping cream
• ½ cup Key lime juice or regular lime juice
• 1 teaspoon grated lime peel

Frosting

• 1 container (12 oz) Betty Crocker® Whipped vanilla frosting
• 2 teaspoons grated lime peel

Garnish, If Desired

• Fresh strawberries
• Key lime slices
• Lemon leaves

1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.

Source