Six Layer Mediterranean Dip Food

MEDITERRANEAN SIX LAYER DIP

Steps:

• Beat cream cheese, 1 cup of the feta cheese and milk in small bowl with electric mixer on medium speed until well blended. Spread into 9-inch pie plate.
• Top with layers of spinach, tomatoes, onions and olives; sprinkle with remaining 1/4 cup feta cheese. Cover.
• Refrigerate several hours or until chilled. Serve with tortilla chips.

SIX LAYER MEDITERRANEAN DIP

Steps:

• Drain the garbanzo beans and place in a saucepan with enough water to cover the garbanzo beans by 2 inches. Bring to a boil over high heat, then lower heat and simmer until tender, about 1 hour. Remove from heat and drain, reserving the cooking liquid for later use.
• In a blender or food processor, add the garbanzo beans, lemon juice, tahini, olive oil, garlic, cumin, salt, and 1/2 cup plus 1 tablespoon cooking liquid. Blend or process on high speed until hummus is smooth and creamy. Season to taste with additional salt and lemon juice.
• Spread the hummus in the bottom of a shallow bowl. Next layer the cucumbers, tomatoes, olives, onion, and feta. Serve with pita wedges.

SEVEN-LAYER MEDITERRANEAN DIP

Steps:

• Spread hummus into a 9-in. pie plate. Top with sour cream, red peppers, cheese, onion and olives. Sprinkle with parsley. Refrigerate until serving. Serve with pita chips.

6-LAYER MEDITERRANEAN DIP

Steps:

• In a mixing bowl, beat cream cheese, 1 cup of feta, milk and basil until well-blended. Spread in bottom of 9" pie plate.
• Top with drained spinach, then tomato, then green onion, then black olives, then remaining feta cheese.
• Cover and refrigerate about 1 hour before serving.

SIX-LAYER MEDITERRANEAN DIP

Steps:

• First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" (I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like).
• Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish.
• Combine remaining strained yogurt and cumin and spread over the hummus layer.
• Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.
• Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.
• Add a layer of feta, then finish it all off with olives.
• Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.).

SIX-LAYER DIP

Steps:

• In a large bowl, mash the avocados with lemon juice, garlic salt and hot pepper sauce. Spoon into a deep-dish 10-in. pie plate or serving bowl. Layer with sour cream, olives, salsa, tomatoes and cheese. Cover and refrigerate for at least 1 hour. Serve with chips.

SEVEN LAYER MEDITERRANEAN DIP WITH ROSEMARY BUTTER FLATBREAD

Steps:

• Prepare the Wild Mushroom Couscous.
• Cook 1 cup of plain couscous according to package directions and let it cool to room temperature.
• Whisk together lemon juice and olive oil.
• Pour into couscous and add the next 5 ingredients, stirring to mix well.
• Line a nine-inch glass pie plate with the wild mushroom couscous.
• Prepare the Spicy Lemon Hummus.
• Stir the ground cumin and black pepper into the prepared lemon hummus.
• Spread the spicy lemon hummus on top of the couscous mixture.
• Prepare the Kalamata Olive Tapenade.
• Mince garlic in food processor and then add the next seven ingredients.
• Slowly add the olive oil while the blade is running. Process until smooth.
• Spread one cup of the tapenade over the hummus layer. (The recipe will make slightly more tapenade than you need).
• Arrange chopped artichoke hearts as the next layer, followed in turn by layers of feta cheese, sundried tomatoes, and parsley.
• Serve immediately or cover and refrigerate. Bring to room temperature before serving.
• Prepare the Flatbread with Rosemary Butter.
• Stir rosemary into the melted butter and brush on the flatbread. Heat on baking tray in 350 degree oven for one to two minutes.

EASY MEDITERRANEAN DIP RECIPE

Steps:

• In the bottom of a large plate or tray, spread hummus evenly.
• Spread the Greek yogurt carefully over the top, then sprinkle red pepper, olives, cucumber, artichoke hearts, and feta cheese.
• Top with parsley (optional), and serve with pita chips for dipping.