EIGHT-LAYER DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
- Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
- For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
- For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
- In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.
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 7 LAYER DIP
Provided by Ree Drummond : Food Network
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
EIGHT LAYER GREEK DIP
This recipe is super stunning at parties. I don't think I have met anyone who didn't like it. I serve with the Homemade pita chips recipe on my page
Provided by GingerlyJ
Categories Spinach
Time 5m
Yield 3 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Spread hummus on 9-inch serving plate. Sprinkle evenly with remaining ingredients and refrigerate until serving time.
Nutrition Facts : Calories 30.8, Fat 2.2, SaturatedFat 0.2, Sodium 71.5, Carbohydrate 2.7, Fiber 0.8, Sugar 1.4, Protein 0.8
MINI EIGHT-LAYER DIPS
The best thing about this popular party dip? They're served in individual jars so you don't have to share! You can also make them ahead of time and keep them in the fridge. Serve with thin tortilla strip chips for easy dipping.
Provided by Kardea Brown
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
- Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
- To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.
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 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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- Greek Tzatziki Sauce. This list starts with a classic- tzatziki sauce. I live for tzatziki sauce. That might be a bit dramatic, but I love it so much.
- Feta Cheese Dip (Tirokafteri) And tirokafteri is my second favorite Greek dip! The only reason tzatziki is number one is that it can be used with more things.
- Greek Tarama Dip (Taramosalata) If you’re a fan of pâté, I have a feeling that you will like taramosalata. Unless you don’t like fish, then you might not be a big fan.
- Creamy Greek Yogurt Lemon Caper Dip. This creamy lemon caper dip is the perfect accompaniment to most meat dishes. It tastes so fresh and adds a wonderful lightness to your meal.
- Greek Beet and Yogurt Salad (Pantzarosalata) Okay, so this is more of a salad than a dip. But who cares because it’s delicious and it does sit beautifully on crusty bread.
- Melitzanosalata (Greek Eggplant Dip) Have you ever had baba ganoush? Did ya love it? Then melitzanosalata is right up your alley. This dip is as simple as it is delicious.
- Skordalia (Traditional Greek Potato and Garlic Dip) The concept of potato dips was weird to me at first. But I’m all about learning and growing, so I knew I had to try it.
- Greek Fava (Yellow Split Pea Dip) Fava is a delicious dip that is reminiscent of hummus in texture. But it tastes a whole lot lighter and brighter! It’s scrumptious.
- Swiss Chard Tzatziki (Yogurt Dip) If you’re not a fan of cucumbers, this take on tzatziki is pretty darn tasty. Simply replace the cucumber with some blanched Swiss chard.
- Greek Goddess Dip. This dip is so good it’s the stuff of myths. It’s not exactly traditional, but it definitely fits the Mediterranean vibe. Inspired by the colors of flavors of Green Goddess dressing, this dip is herb Olympus.
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