Easy Layered Greek Dip Recipes

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.

LAYERED GREEK DIP

Steps:

• In small bowl, mix yogurt, feta cheese, parsley, lemon juice and salt.
• Into each of 8 (2- to 3-oz) glasses, layer 2 tablespoons hummus, 1 heaping tablespoon yogurt mixture, 1 tablespoon tomato, 1 tablespoon cucumber, 1 tablespoon olives and slightly less than 1 teaspoon green onions.
• Serve with remaining ingredients.

EASY LAYERED GREEK DIP

Steps:

• Reserve 2 Tbsp. feta for later use. Process remaining feta with cream cheese, dressing, lemon zest, lemon juice and 1 Tbsp. mint in food processor until smooth; spread onto large platter.
• Top with layers of cucumbers, onions, olives and tomatoes; sprinkle with reserved feta and remaining mint.

7-LAYER GREEK DIP

Steps:

• Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.

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.

9-LAYER GREEK DIP

Steps:

• In a 9-in. deep-dish pie plate, layer first 6 ingredients; top with olives, if desired, and pepperoncini. Sprinkle with feta cheese. Refrigerate until serving. Serve with pita chips.

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.