LAYERED MEDITERRANEAN DIP WITH PITA CHIPS
Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. -Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 5 cups (120 chips).
Number Of Ingredients 16
Steps:
- Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer and cover with edges of cheesecloth. Refrigerate for 8 hours or overnight. In a small bowl, combine the strained yogurt, cucumber, vinegar and mint., Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer with onion, peppers, feta cheese, olives, tomatoes and yogurt mixture. Top with parsley and additional mint if desired. Chill until serving., Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper., Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.
Nutrition Facts : Calories 178 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 478mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
GREEK LAYERED DIP WITH PITA CRISPS
Hummus, pita, feta cheese, olives--the ingredients in this gorgeous and surprisingly easy dip read like a textbook to fabulous Greek cuisine.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; place on ungreased cookie sheets. Spray wedges lightly with cooking spray; sprinkle with garlic powder.
- Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
- Meanwhile, in 10-inch plate or pie pan, spread cream cheese spread. Drop small spoonfuls of hummus evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed.
- Serve dip with pita crisps.
Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g
GREEK LAYERED DIP WITH PITA CRISPS
This is a delicious dip with a lovely flavour and presentation. You may add chopped peeled cucumber if you wish. If you are taking this to a party, layer the ingredients on a decorative plastic plate or tray from a party store - no risk of breaking your favorite serving plate! Prep time does not reflect the overnight time needed to make the yoghurt cheese so plan ahead!
Provided by MarieRynr
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- The day before you want to serve the dip, take your yoghurt and put it into a mesh strainer you have lined with 3 or 4 coffee filters. (you may also line it with damp cheese cloth) Set the strainer in the sink and allow it to drain overnight. The whey will drip out of the yogurt, leaving a smooth, creamy cheese similar in texture to cream cheese or neufchatel. Stir in the red onion and minced chives and set aside.(Alternatively you can use 1 8-oz container of chives and onion cream cheese spread).
- Put the chickpeas, garlic, tahini, olive oil and lemon in a food processor. Process until almost smooth (You may need a few extra TBS of water or lemon juice to loosen it) Season to taste with salt and freshly ground black pepper.
- Heat oven to 350*F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; brush with olive oil and place on ungreased cookie sheets. Sprinkle with garlic powder.
- Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
- In a 10 inch pie pan, spread the yoghurt cheese mixture. Drop small spoonfuls of chickpea mixture even over, spreading evenly. Top with remaining ingredients in order listed.
- Serve with pita crisps.
- Note: to make ahead, dip can be refrigerated up to 2 hours.
Nutrition Facts : Calories 148.8, Fat 5.9, SaturatedFat 2.2, Cholesterol 10.7, Sodium 341.5, Carbohydrate 19.4, Fiber 2.4, Sugar 2, Protein 5.3
GREEK LAYER DIP
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 29
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
A five-layer dip with all the flavors of the Mediterranean, and it's pretty, too!
Provided by k8e204
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 9.9 g, Cholesterol 10 mg, Fat 15.1 g, Fiber 3.7 g, Protein 6.3 g, SaturatedFat 3.5 g, Sodium 451.2 mg, Sugar 0.7 g
GREEK-INSPIRED 7-LAYER DIP
This dip tastes like you're eating a Greek salad. It is so fresh and light. A new twist on the Mexican 7-layer dip. Serve with pita chips.
Provided by Anne Z.
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Spread cream cheese in a pie plate or medium serving dish until bottom is covered. Cover with cream cheese. Top with tomatoes and cucumber. Sprinkle onion evenly over top. Sprinkle feta cheese over onion. Top with Kalamata olives.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 8.3 g, Cholesterol 31.7 mg, Fat 15.6 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 539.3 mg, Sugar 2.9 g
GREEK LAYER DIP
Get out the tortilla chips or pita triangles, it's the Greek version of a Mexican layer dip! Plus, no need to turn on the oven. The cook time listed is time to chill before serving.
Provided by _Pixie_
Categories Peppers
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place the yogurt, chickpeas and garlic in the bowl of a food processor or blender and process until completely smooth and creamy.
- Spread the mixture in a large flat circle on a dinner plate or serving dish.
- Sprinkle the tomatoes and green pepper evenly over the top of the mixture.
- Sprinkle with black pepper and oregano and top with the feta cheese and olives.
- Refrigerate for 30 minutes to allow the flavors to mingle.
- Serve with plenty of tortilla chips, toasted pita triangles or crackers.
Nutrition Facts : Calories 113.7, Fat 2.8, SaturatedFat 1.3, Cholesterol 6.8, Sodium 288.2, Carbohydrate 17.8, Fiber 3.4, Sugar 1.7, Protein 5
EASY LAYERED GREEK DIP
Serve this Easy Layered Greek dip with baked pita chips and get the party started. Made with cucumbers, onions, olives and tomatoes, this cheesy layered Greek dip is one of a kind.
Provided by My Food and Family
Categories Christmas Recipes
Time 15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 9
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.
Nutrition Facts : Calories 70, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.5229 g, Sugar 0 g, Protein 3 g
GREEK LAYER DIP
Serve this zesty Mediterranean spin on traditional seven-layer dip with pita chips for a delightful party starter.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Yield Makes 6 cups
Number Of Ingredients 12
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.
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