Mediterranean 8 Layer Dip Recipes

Steps:

• Spread hummus onto a 12-in. round serving platter; top with roasted peppers., In a small bowl, combine the spinach, lemon juice, oil, basil and mint. Using a slotted spoon, spoon spinach mixture over peppers. Top with cheese, olives and onion. Serve with vegetables or pita chips.

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.

Steps:

• Spread hummus into a 9-in. pie plate. Top with sour cream, red peppers, cheese, onion and olives. Sprinkle with parsley. Refrigerate until serving. Serve with pita chips.

Steps:

• In a medium bowl, combine sour cream and hummus; mix well.
• Spread into a pie plate or servewear of similar size.
• Sprinkle olives, feta, artichoke hearts, green onions and carrot - adding each as a layer.
• Drizzle with reserved artichoke marinade.
• Cover and refrigerate for at least an hour or up to 12 hours.
• Serve with pita crackers.

Steps:

• Beat cream cheese, 1 cup of the feta cheese and milk in small bowl with electric mixer on medium speed until well blended. Spread into 9-inch pie plate.
• Top with layers of spinach, tomatoes, onions and olives; sprinkle with remaining 1/4 cup feta cheese. Cover.
• Refrigerate several hours or until chilled. Serve with tortilla chips.

Steps:

• Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
• Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.

Steps:

• First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" (I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like).
• Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish.
• Combine remaining strained yogurt and cumin and spread over the hummus layer.
• Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.
• Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.
• Add a layer of feta, then finish it all off with olives.
• Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.).