Two Layer Greek Dip Food

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.

LAYERED HUMMUS DIP WITH FETA & TABOULI

Steps:

• Before you get started, first prep your Greek Yogurt Layer. Combine all ingredients for that recipe (separately listed above) in a bowl and set in fridge till ready to use.
• Peel and dice English Cucumber.
• Starting with hummus, layer by emptying the whole container of Hummus onto a serving platter and spreading out with a spatula.
• Add prepped Greek Yogurt Dip on top of the hummus layer.
• Sprinkle Tabouli Salad as 3rd layer.
• Add diced English Cucumber on top of Tabouli Salad.
• Finish with a generous sprinkling of Feta Cheese crumbles on top.
• OPTIONAL: If you are adding Kalamata olives, add them now.
• Serve dip with pretzels, tortilla chips, vegetable sticks, or pita bread.

LAYERED GREEK DIP

Steps:

• Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.
• Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.
• Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.

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.

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.

GREEK LAYER DIP

Steps:

• In a food processor, pulse garlic. Add beans, yogurt, and lemon juice; puree until smooth, 1 minute. Season with salt and pepper. Spread onto a platter. Top with cherry tomatoes and cucumbers; season with salt. Add olives, feta, and herbs. Drizzle with oil; sprinkle with more pepper.

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.