ANTIPASTO DIP
Great antipasto. If you use a food processor to chop, be careful not to liquefy. Cook time includes chill time.
Provided by pines506
Time 8h25m
Yield 5 cups
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in a large bowl, set aside.
- Saute onion and garlic in hot oil in a saucepan over medium heat about 3 minutes or until onion is tender.
- Add vinegar and remaining 4 ingredients; bring to a boil.
- Remove from heat and pour over vegetabes; cover and chill 8 hours.
- Transfer to a serving dish, using a slotted spoon, if desired.
- Serve with crackers.
Nutrition Facts : Calories 277.7, Fat 22.2, SaturatedFat 3.1, Sodium 821.4, Carbohydrate 17.1, Fiber 6.3, Sugar 4.3, Protein 5.9
GREEK ANTIPASTO
Make and share this Greek Antipasto recipe from Food.com.
Provided by Gregg Schlau
Categories Cheese
Time 22m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine feta, olives, onions and peppers in bowl.
- Add dressing and lemon peel; mix well.
- Cover and stick in refrigerator at least 1 hour or up to 24 hours.
- Cut baguette into 48 (1/4 inch-thick) slices.
- Place in single layer in baking pans or on rack of broiler pan.
- Broil 1 to 1-1/2 minute on each side or until lightly toasted on both sides.
- Add parsley to feta mixture; mix lightly.
- Spoon 1 tablespoons of the feta mixture onto each toast slice just before serving.
- you can make-ahead Can be prepared up to 2 days in advance.
- Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 57.3, Fat 0.9, SaturatedFat 0.2, Sodium 179.8, Carbohydrate 10.5, Fiber 0.8, Sugar 0.2, Protein 1.8
GREEK ANTIPASTO DIP
Feta cheese and a squeeze of fresh lemon give this Greek Antipasto Dip its Mediterranean flavor. For still more, add chopped Kalamata or black olives.
Provided by ATHENOS
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Mix reduced-fat cream cheese and garlic; spread onto bottom of 9-inch pie plate.
- Cover with peppers and onions. Drizzle with oil; top with feta.
- Bake 10 to 12 min. or until heated through. Squeeze lemon over dip. Sprinkle with parsley. Serve with crackers.
GREEK ANTIPASTO DIP
Bring this Greek Antipasto Dip to the table and expect eyes to widen and mouths to water at the sight of this recipe. This Healthy Living dip packs bold flavors such as cheese, fresh lemon and all of the highlights of Mediterranean cooking.
Provided by My Food and Family
Categories European
Time 27m
Yield 16 servings, 2 Tbsp. dip and 11 crackers each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Mix reduced-fat cream cheese and garlic; spread onto bottom of 9-inch pie plate.
- Cover with peppers and onions. Drizzle with oil; top with feta.
- Bake 10 to 12 min. or until heated through. Squeeze lemon over dip. Sprinkle with parsley. Serve with crackers.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
GREEK ANTIPASTO PITA
Steps:
- In a bowl, whisk together the oil, vinegar, garlic, and dill. As you prepare the vegetables, add them to the bowl: dice the celery, tomato, and bell pepper, seed and dice the cucumber, mince the red onion, chop the olives. Toss well. Add salt and pepper to taste. The filling tastes best if it sits at room temperature for at least 10 minutes. It will keep in the refrigerator for a couple of days.
- Cut the pitas in half and toast them lightly. To serve, stuff each pita half with filling.
- Variation
- Add about 3 ounces of seasoned seitan, chopped. Look for seasoned seitan in the refrigerator section near the tofu in natural foods stores and many supermarkets.
- Serving & menu ideas
- Top with crumbled feta, diced fresh mozzarella, or shredded provolone cheese.
GREEK ANTIPASTO
Can't make it to Santorini? You'll get halfway there with each bite of this zesty, Mediterranean-inspired app.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except bread and parsley. Refrigerate 1 hour.
- Heat broiler. Cut baguette into 48 slices. Place, in batches if necessary, in single layer in shallow pan or on rack of broiler pan. Broil, 4 inches from heat, 1 to 1-1/2 min. on each side or until lightly toasted on both sides.
- Add parsley to cheese mixture; mix lightly. Spoon onto toast slices just before serving, adding about 1 Tbsp. to each.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
HOT ITALIAN ANTIPASTI DIP
Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
- In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
- Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
- Top dip with basil; serve with toasted bread slices.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
GREEK DIP
This delicious dip was sold at a local meat market where I used to live. Since I no longer live in that area, I decided to try and duplicate the taste. I have substituted Italian 4-cheese blend for the Parmesan with success. For best flavor, let sit over night.
Provided by CCANDYLLAND
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- Blend the feta cheese, Parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor until completely mixed. Serve immediately or chill overnight.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 0.7 g, Cholesterol 22.5 mg, Fat 7.1 g, Protein 2.5 g, SaturatedFat 4.4 g, Sodium 117.6 mg, Sugar 0.2 g
GREEK-INSPIRED SNACK BOARD
This creamy, tangy, cheesy dip pairs perfectly with everything else on the snack board, resulting in a super game day spread your guests are not likely to forget.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 20
Number Of Ingredients 27
Steps:
- Combine feta cheese, cream cheese, yogurt, lemon juice, Greek seasoning, garlic, dill, and black pepper in a food processor. Blend until smooth. Transfer to a bowl and garnish with red pepper flakes. Refrigerate while you assemble the board.
- Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives in separate small serving bowls. Arrange bowls on a large cutting board or platter. Add dip bowl.
- Arrange some of Cheddar cheese, tomatoes, grapes, carrots, bell peppers, cucumber, crackers, pita chips, salami, pepperoni, almonds, blackberries, and chickpeas around the bowls, without overcrowding. Keep extra ingredients in covered containers in the refrigerator so you can replenish the board as needed.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 47.2 g, Cholesterol 58.4 mg, Fat 32.9 g, Fiber 11.7 g, Protein 22.8 g, SaturatedFat 10.8 g, Sodium 1248.9 mg, Sugar 10.4 g
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GREEK ANTIPASTO RECIPE | MYRECIPES
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Servings 24Total Time 1 hr 20 mins
- COMBINE feta, olives, onions and peppers in medium bowl. Add dressing and lemon zest; mix well. Refrigerate 1 hour.
- HEAT broiler. Cut baguette into 48 (1/4 inch-thick) slices. Place in single layer in baking pans or on rack of broiler pan. Broil 1 to 1-1/2 min. on each side or until lightly toasted on both sides.
- ADD parsley to feta mixture; mix lightly. Spoon 1 Tbsp. of the feta mixture onto each toast slice just before serving.
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