Hot Greek Dip Recipes
9-LAYER GREEK DIP
Instead of the same taco dip at every family event or potluck, try this light, cool and refreshing Greek dip. It looks and tastes healthy-and it is. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 5-1/2 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 210mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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
A TOUCH OF GREEK DIP
This pleasing dip gets its Greek-style flavor from the feta cheese and lemon peel. "Serve it with chips or raw vegetables when friends stop by, or try a spoonful on top of a baked potato."-Emily R. Chaney, Blue Hill, Maine
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 7
Steps:
- In a blender, combine the milk, cottage cheese, feta cheese, oregano, lemon zest and pepper; cover and process until smooth. Transfer to a small bowl. Serve with vegetables.
Nutrition Facts :
HOT GREEK DIP
This is a Mr. Food recipe. Saw it on my local news this week and wanted to post it for safekeeping. This is what he says about it: This is great served immediately but you can make in advance and keep warm on the side of the grill. Makes 11/2-2 cups of dip. Prep time is a guesstimate.
Provided by fishywitch
Categories Cheese
Time 19m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the grill to medium heat.
- In a bowl, combine all the ingredients until well mixed. Place the mixture in a disposable 9" aluminum pie pan.
- Place the pan on the grill and cook, uncovered, for 7-9 minutes until the dip is heated through and bubbly.
Nutrition Facts : Calories 124.7, Fat 11.9, SaturatedFat 7.6, Cholesterol 39.5, Sodium 189.1, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 3.5
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
TYROKAFTERI - GREEK ** HOT **PEPPER CHEESE DIP
This is a traditional recipe for Tyrokafteri, which is a specialty of the region of Thrace in northeastern Greece. This particular recipe comers from Nancy Gaifyllia, who says "My family likes this one hot, so I use jalapeno peppers that make my eyes water just from touching them. This recipe works with red and green peppers. Mild or hot, this is a delicious dip." 4 ingredients & 3 steps - there's not much easier than that ;) Posted for ZWT 4.
Provided by Um Safia
Categories Cheese
Time 5m
Yield 1 bowl
Number Of Ingredients 4
Steps:
- Crumble the feta into small pieces using a fork.
- Sauté the pepper in 2 tablespoons of olive oil until the skin is lightly browned. Remove the stem and discard, and chop the pepper into very small pieces.
- Using a mortar and pestle, add the pepper and the oil it was sautéed in to the cheese and mash until smooth, adding additional olive oil if needed to bring it to the consistency of a thick (but not stiff) dip. Serve garnished with a bit of parsley.
- Alternatively: Put the cheese, pepper, and oil from sautéeing in the blender and mix, adding more olive oil if needed to bring to the correct consistency.
- (Note: If you have a pepper that's too hot, slit it open down one side under running water and remove and discard the white internal membrane. Pat the pepper dry before sautéeing.).
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