Sunnys Easy 7 Layer Gyro Dip Food

SUNNY'S ROASTED GARLIC AND FROZEN VEGGIE DIP

Sunny's Roasted Garlic and Frozen Veggie Dip image

Provided by Sunny Anderson

Time 35m

Yield 8 servings

Number Of Ingredients 14

Ingredients

10 to 12 cloves garlic, peeled
Olive oil, for roasting
Kosher salt and freshly ground black pepper
Two 10-ounce bags frozen peas
One 10-ounce bag frozen roasted peppers and onions
2 cups loosely packed fresh parsley leaves
1/4 cup cream cheese
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 cup finely chopped toasted walnuts
Pita chips, for serving
Raw vegetables, for serving
Grissini, for serving

Steps:

For the roasted garlic: Preheat the oven to 400 degrees F.
In a small ramekin or pouch formed out of aluminum foil, add the garlic and enough olive oil to cover. Season with salt and pepper, then cover or close with aluminum foil. Roast until the garlic is tender but not browned, about 25 minutes.
For the dip: In a food processor, add the peas, peppers and onions, parsley, cream cheese, lemon juice, a pinch of salt and a few grinds of pepper. Add the roasted garlic (reserve some the olive oil for the garnish) and pulse until smooth. Taste and season with more salt if needed.
For the garnish: Serve the dip in a bowl with a drizzle of the olive oil from the roasted garlic and a sprinkle of the parsley and walnuts. Serve with pita chips, raw vegetables and grissini for dipping.

SUNNY'S EASY ITALIAN HERB DIP

Sunny's Easy Italian Herb Dip image

Provided by Sunny Anderson

Categories appetizer

Time 40m

Yield 2 to 3 cups

Number Of Ingredients 12

Ingredients

1/2 cup loosely packed fresh basil, chopped
1/2 cup loosely packed fresh parsley, chopped
1/4 cup olive oil
1/4 cup finely chopped red onion
1 teaspoon red pepper flakes
6 to 8 slices pepperoncini
4 to 6 sprigs fresh thyme, leaves stripped and chopped
2 cloves garlic, grated on a rasp grater
2 sprigs fresh oregano, leaves stripped and finely chopped
Zest of 1 lemon plus 1 tablespoon fresh lemon juice
6 Roma tomatoes, seeded and chopped (or use 4 multi-colored heirloom tomatoes)
Kosher salt and freshly ground black pepper

Steps:

Blend together the basil, parsley, olive oil, onion, red pepper flakes, pepperoncini, thyme, garlic, oregano, lemon zest and juice, half of the tomatoes, a pinch of salt and a few grinds of pepper in a blender. Transfer to a large bowl, add the other half of the tomatoes and stir. Refrigerate for 30 minutes to allow the flavors to distribute.

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