9 Layer Greek Dip Food

NINE-LAYER CHEESEBURGER DIP

Steps:

• Preheat the broiler. Open the hamburger buns and arrange on a baking sheet. Brush the buns all over with 1 tablespoon of the mayonnaise. Toast until golden on both sides, 1 to 2 minutes per side. Cut into very small pieces and set aside.
• Combine the cheese, 1/2 cup mayonnaise and a pinch of salt in a food processor and process until very smooth. Transfer to a bowl, cover and refrigerate until ready to use.
• Whisk the remaining 1/2 cup mayonnaise, the ketchup and mustard in a bowl for the sauce, cover and refrigerate until ready for use.
• Arrange the bacon in a large nonstick skillet (do in batches if necessary) and heat over medium heat. Cook until golden brown and crispy, 4 to 5 minutes per side. Remove, let cool slightly and chop into small pieces.
• Wipe out the skillet. Heat the oil in the skillet over medium-high heat. Add one-third of the onion and cook, stirring frequently, until soft and just beginning to brown, about 4 minutes. Add the ground beef, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up into smaller pieces, until browned and cooked through, about 4 minutes. Stir in a 1/3 cup of the prepared ketchup sauce and cool the beef mixture to room temperature.
• Let the cheese mixture soften at room temperature, about 30 minutes, before building the dip. Layer the dip in a medium, straight-sided 3-quart clear glass trifle bowl or your favorite serving dish. Spread out the cheese mixture and then top, in even layers, with the buns, tomatoes, beef, the remaining ketchup sauce, the pickles, the remaining onions and the bacon.
• Wrap and refrigerate until chilled, at least 1 hour and up to overnight. Top with the shredded lettuce right before serving. Serve with chips for dipping.

7-LAYER GREEK DIP

Steps:

• Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.

GREEK LAYER DIP

Steps:

• Spread the hummus in a smooth layer in an 8x8-inch baking dish.
• Layer the feta cheese, cucumber, tomato, and Kalamata olives on top.
• Whisk together the olive oil and oregano in a small bowl, then drizzle over the Kalamata olives. Refrigerate up 24 hours before serving.

9-LAYER GREEK DIP

Steps:

• In a 9-in. deep-dish pie plate, layer first 6 ingredients; top with olives, if desired, and pepperoncini. Sprinkle with feta cheese. Refrigerate until serving. Serve with pita chips.

NINE LAYER GREEK DIP

Steps:

• 1. Roast one whole bulb of garlic in the oven at 400 degrees until each clove is golden brown and tender. (To roast garlic peel off the loose outer skin, chop off about 1/4 inch of the top of the bulb, rub with olive oil, wrap in foil or place in garlic roaster and bake for 30-35 minutes). While the garlic is roasting chop all the vegetables, sundried tomatoes, avocado, olives, and artichokes and place in prep dishes.
• 2. Remove the individual garlic cloves from the garlic bulb. Mix the roasted garlic with the OPA Feta and Dill Greek Yogurt Dressing and set aside. You can also make this a day or two ahead before adding to dip to enhance the flavor even more.
• 3. Layer all the ingredients in a festive dish or container of your choice beginning with the roasted red pepper hummus.
• 4. Then follow with the OPA Feta and Dill Greek Yogurt Dressing infused with the roasted garlic.
• 5. Then layer the remaining ingredients in any manner you wish.
• 6. I like alternating the colors. This can be served right away or made the night before and refrigerated. Making it the night before really allows all the flavors to meld together. You can serve this with pita bread, pita crackers or flatbread crackers.

GREEK 7 LAYER DIP

Steps:

• In a shallow glass bowl or baking dish, begin layering in the ingredients in the following order: hummus, roasted red bell peppers, tzatziki, diced cucumbers, olives, feta and cherry tomatoes.
• Squeeze over the lemon juice and garnish with the parsley.
• Serve with the pita wedges.

7-LAYER DIP - GREEK STYLE

Steps:

• Spread hummus on platter. I usually use a pretty garlicky kind, stir in some olive oil and lemon zest, a little cayenne.
• Brown lamb - can use beef or turkey- in skillet with garlic and some oregano and marjoram. Drain well. I usually brown my meet, drain and rinse it with boiling water and then add some spices. Layer meat on top of hummus.
• Layer onion, cucumbers, tomatoes and tzaziki (greek yogurt dip). The amounts I gave are approximate, use more or less to your preference.
• Scatter olives and mint over top. Serve with fresh-baked pita chips and watch it dissappear!

GREEK LAYER DIP

Steps:

• Place the yogurt, chickpeas and garlic in the bowl of a food processor or blender and process until completely smooth and creamy.
• Spread the mixture in a large flat circle on a dinner plate or serving dish.
• Sprinkle the tomatoes and green pepper evenly over the top of the mixture.
• Sprinkle with black pepper and oregano and top with the feta cheese and olives.
• Refrigerate for 30 minutes to allow the flavors to mingle.
• Serve with plenty of tortilla chips, toasted pita triangles or crackers.

GREEK 7 LAYER DIP

Steps:

• In a small bowl, combine yogurt, garlic, dill, lemon juice, salt and freshly ground pepper. Set aside.
• In an 8"x8" or 7" x 11"glass dish, layer the hummus, yogurt mixture, red onion, cucumber, tomatoes, feta and olives.
• Serve with whole grain pita chips or baked corn chips.

GREEK LAYER DIP

Steps:

• For the pita chips. Preheat the oven to 400 degrees F.
• Slice the pita in half through the pocket, then into chip-size triangles. Lay the pita wedges in a single layer on a baking sheet. Brush with the melted butter, then season with the sumac and some salt and pepper.
• Bake, rotating the baking sheet halfway through, until browned and crispy, 8 to 10 minutes. Allow to cool on the baking sheet.
• For the dip: Combine the picante peppers, olives and red and yellow bell peppers in a small bowl. Season with the oregano and toss with the olive oil and vinegar.
• Spread half of the Baba Ghanoush on the bottom of a 10-inch square baking dish. Top with half of the pepper mixture. Top the pepper mixture with half of the Tzatziki. Repeat with the remaining Baba Ghanoush, pepper mixture and Tzatziki. Top with the tomatoes, feta and parsley. Sprinkle with the sumac and serve with the pita chips.
• Preheat the oven or a grill to 400 degrees F.
• Roast the eggplant, rotating once or twice during roasting, until soft, 30 to 45 minutes in the oven or 20 to 25 minutes on the grill. Transfer to a bowl, cover and let cool until cool enough to handle. Peel off the skin and discard.
• Combine the eggplant, mayonnaise, feta, garlic and salt and pepper to taste in a food processor. Blend, while streaming in the olive oil, until pureed and smooth. Transfer to a bowl and refrigerate.
• Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.

5-LAYER GREEK DIP

Steps:

• Spread hummus onto bottom of 9-inch pie plate.
• Cover with layers of remaining ingredients.
• Serve with chips.