Greek Vegetable Dip For Zwt6 Recipes

Steps:

• Using a blender (or immersion blender), combine cottage cheese, oregano & garlic powder. Blend until smooth.
• Add Feta cheese & blend until smooth.
• Stir in remaining ingredients + optional adds (if used) & chill 2 hrs before serving.

Steps:

• Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl.
• Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers.
• Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture.
• Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips.
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• From Food Network Kitchens

Steps:

• Wash the eggplants and make a few deep cuts in the skin. Put them on a baking sheet and place in a 450F oven for about 1 hour, or until the skin is burned and crispy when you touch it. You want the skin to be burned to give the dip a smoky flavor. Allow the eggplants to cool and cut them open and scoop out the flesh. Discard the large dark seeds.
• Place the flesh in a colander and salt it, and add the lemon juice. Allow the flesh to drain for about one hour. Place the drained flesh in a bowl and mash with a fork. Add the yogurt, garlic and olive oil and stir until it is smooth.
• Enjoy!

Steps:

• Heat a large non-stick frying pan and add the olive oil.
• Sauté the onion and garlic until clear.
• Add the tomatoes, parsley and oregano.
• Simmer, covered, until the tomatoes are very tender, about 25 minutes.
• Add the remaining ingredients and cook an additional 20 minutes.
• The sauce will keep in the refrigerator for several days.

Steps:

• In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-in. pie plate. Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture. Serve with pita bread. Refrigerate leftovers.

Steps:

• In bowl using fork, mash feta, 1/4 cup oil and oregano. Mixture should be quite loose and very yellow. If not, drizzle with more oil. Serve with pita or bread.

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.

Steps:

• Mix quark & yogurt in a mixing bowl. Add next 7 ingredients (garlic thru lemon juice).
• Mix well, taste & season w/salt & pepper to pers pref. Chill in refrigerator for at least 2 hrs b4 serving.
• NOTE #1: I confess I have not used Quark as an ingredient & do not know if I can get it here in Iceland. However, Roz said "Quark makes a quick light dip & has fewer calories than richer cream cheese." Taking this cue from her, my assumption is cream cheese may be used as an alternative to quark.
• NOTE #2: As written the recipe offered a choice of using single cream OR low-fat yogurt. I opted for the latter, but the former may be your choice. Feel free. :-).