Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.
Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.
Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.
Feel free to use whatever dish you have on hand: an oval gratin dish, a pie plate, an 8 x 8 or 11 x 7 baking dish or even a large plate or platter.Make-Ahead TipsYou can definitely make this dip ahead of time. I usually make it a few hours in advance and then keep it covered in the fridge until I'm ready to serve it.I’ve also prepped the ingredients separately ahead of time (i.e. chopped the veggies, mixed the cream cheese and crumbled the feta) and then quickly assembled the dip right before guests arrive.What do I do with leftovers? 1) Mix a few scoops of the dip with chopped romaine lettuce for a Greek-inspired salad. Top with additional cucumbers, tomatoes and/or olives. 2) Stir together the leftover dip and spoon it into tortillas. Roll them up, refrigerate for 30 minutes and then slice into pinwheels.