Greek Dip Recipes

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.

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.

Steps:

• Blend the feta cheese, Parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor until completely mixed. Serve immediately or chill overnight.

Steps:

• In a small bowl, combine the shrimp, 1 tablespoon lemon juice and Greek seasoning; set aside. , In a food processor, combine the cheeses, red peppers, garlic and remaining lemon juice; cover and process until smooth. Stir into shrimp mixture. , Transfer to a serving bowl. Cover and refrigerate until serving. Just before serving, stir dip and garnish with parsley. Serve with pita chips.

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.

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.

Steps:

• Spread hummus onto bottom of 9-inch pie plate.
• Cover with layers of remaining ingredients.
• Serve with chips.

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.

Steps:

• Spread hummus on platter. I usually use a pretty garlicky kind, stir in some olive oil and lemon zest, a little cayenne.
• Brown lamb - can use beef or turkey- in skillet with garlic and some oregano and marjoram. Drain well. I usually brown my meet, drain and rinse it with boiling water and then add some spices. Layer meat on top of hummus.
• Layer onion, cucumbers, tomatoes and tzaziki (greek yogurt dip). The amounts I gave are approximate, use more or less to your preference.
• Scatter olives and mint over top. Serve with fresh-baked pita chips and watch it dissappear!