How to make It’s Greek to Me Dip:
1. Remove Premio Kielbasa from casing. Break into small pieces and sauté until cooked through and is in small crumbles; drain and refrigerate.
2. In a large mixing bowl, combine hummus, sour cream, green olives, cucumber and feta cheese.
3. Once sausage has completely cooled, add to bowl with other ingredients; mix well.
4. Return to fridge and let sit for 30 minutes before serving. Serve with Three Bean Dippin’ Chips!
Submitted by: Trent S.