Greek Vegetable Dip For Zwt6 Food
GREEK YOGURT VEGGIE DIP RECIPE BY TASTY
Here's what you need: greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, green onion, green onion, dried minced garlic, dried minced onion
Provided by Tasty
Categories Appetizers
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Slice green pepper.
- In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
- To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
- Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
- Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 14 grams, Sugar 17 grams
GREEK VEGETABLE DIP FOR ZWT6
Found at www.cooks.com, entered for ZWT6 & modified slightly to make it more ingredient-friendly ... this low-cal & low-fat dip uses Feta cheese & combines it w/low-fat cottage cheese. Then it adds its veggie texture. I made the pimentos optional & then added capers as 2nd option (Times were estimated w/10 min allowed for ingredient prep & 10 min for combining them. Chill time is not included). *Enjoy* !
Provided by twissis
Categories Cheese
Time 20m
Yield 14 1/4 Cup Servings, 14 serving(s)
Number Of Ingredients 9
Steps:
- Using a blender (or immersion blender), combine cottage cheese, oregano & garlic powder. Blend until smooth.
- Add Feta cheese & blend until smooth.
- Stir in remaining ingredients + optional adds (if used) & chill 2 hrs before serving.
SEVEN-LAYER VEGETARIAN GREEK DIP
Grab a plate, scoop and then dip. Squeezing out the vegetables before you assemble this dip removes any extra moisture, so your layers stay in place. Make the day before and refrigerate to save time on game day.
Provided by Food Network Kitchen
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl.
- Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers.
- Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture.
- Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
GREEK GARDEN APPETIZER
This impressive dip is perfect for summer gatherings. Prepared with a flavored cream cheese, the mixture with feta and chopped cucumber and tomatoes is a snap to whip up and tastes fantastic with pita pockets. -Del Mason, Martensville, Saskatchewan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-in. pie plate. Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture. Serve with pita bread. Refrigerate leftovers.
Nutrition Facts : Calories 92 calories, Fat 7g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
VEGETABLE DILL DIP RECIPE
Steps:
- Combine all ingredients together in a large bowl.
- Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
- Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.
Nutrition Facts : Servingsize 1 serving
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