Serves: 6-8

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8 ounces hummus

12 ounces tzatziki dip

9 ounces marinated feta cheese

Pita chips

Pita bread, cut into wedges

Miniature cucumbers, cut into spears

Carrot slices or sticks 

Cherry tomatoes

Radishes, halved

Walnuts

Pistachios

Laura Lynn extra virgin olive oil

Sumac or paprika Fresh dill, for garnish

From the deli olive bar:

Stuffed grape leaves

Assorted pitted olives

Marinated garlic mushrooms

Peppadew peppers

Marinated tomatoes and mozzarella cheese balls

Roasted garlic cloves

Marinated artichoke hearts

Sun-dried tomatoes

Spoon hummus, tzatziki dip, and feta into 3 small serving dishes; place on a large serving platter. Place grape leaves, olives, mushrooms, peppers, marinated tomatoes and cheese, garlic, artichoke hearts, and sun-dried tomatoes around the platter. Fill in the platter with cucumbers, carrots, cherry tomatoes, radishes, walnuts, and pistachios.

Drizzle hummus with olive oil, dust with sumac or paprika, and garnish with garlic and nuts. Garnish tzatziki dip with fresh dill.

Serve with warm pita bread wedges and pita chips.