Hotgreekdip Recipes
GREEK DIP
This delicious dip was sold at a local meat market where I used to live. Since I no longer live in that area, I decided to try and duplicate the taste. I have substituted Italian 4-cheese blend for the Parmesan with success. For best flavor, let sit over night.
Provided by CCANDYLLAND
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 5m
Yield 14
Number Of Ingredients 4
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.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 0.7 g, Cholesterol 22.5 mg, Fat 7.1 g, Protein 2.5 g, SaturatedFat 4.4 g, Sodium 117.6 mg, Sugar 0.2 g
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
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.).
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.
HOT LEEK DIP
Steps:
- Preheat the oven to 375 degrees F.
- Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1 1/2-inch pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 minutes.
- Put the leeks in a large bowl of water and wash thoroughly; drain.
- Melt the butter in a large saucepan over medium heat. Add the leeks, garlic, cayenne, salt and pepper to taste and cook, stirring occasionally, until very tender and golden in parts, about 10 minutes. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 minutes more. Stir in the dill, lemon zest and juice and season with salt and pepper. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and vegetables for dipping. Top with bread top as decoration.
7-LAYER GREEK DIP
This is a Greek inspired version of the Mexican 7-Layer Dip and it's vegetarian! Serve with pita chips.
Provided by JamieDunlap
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 33.7 g, Cholesterol 10.5 mg, Fat 43.7 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 2.3 g, Sodium 598.8 mg, Sugar 4.9 g
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