7 Layer Greek Meze Dip Recipes

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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



7-Layer Greek Dip image

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

1 (10 ounce) container hummus spread
1 teaspoon Greek seasoning
5 ounces feta cheese
3 ounces Kalamata olives, pitted and sliced
1 large English cucumber, diced
1 pound tzatziki sauce
1 pint grape tomatoes, diced
3 green onions, chopped
2 (8 ounce) packages pita chips

7-LAYER GREEK MEZE DIP RECIPE - (4.4/5)

Provided by á-50671

Number Of Ingredients 24



7-Layer Greek Meze Dip Recipe - (4.4/5) image

Steps:

  • You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8. Toss 3 chopped plum tomatoes with chopped mint and parsley, chopped red onion, olive oil and lemon juice. BULGUR: Bring 1/3 cup water to a boil; add 1/3 cup bulgur, season with salt and simmer over low heat, covered, until tender, 10 minutes. Add 1 teaspoon olive oil and fluff with a fork; let cool. TZATZIKI: Combine 1/2 cup each plain Greek yogurt and diced cucumber, 1 tablespoon each lemon juice and olive oil, and salt and pepper to taste. GRILLED VEGETABLES: Heat a grill pan or grill to medium-high heat. Cook eggplant and zucchini, turning until tender, about 8 minutes. Let cool; coarsely chop. Layer all ingredients in the bowl, from bottom to top, in this order: hummus, olives, grilled vegetables, tzatziki, bulgur, chopped tomato salad, and feta. Serve with pita chips.

BULGUR:
3 ounces feta cheese, crumbled, about 3/4 cup
3 plum tomatoes, chopped
1/4 cup mint, chopped
3/4 cup parsley, chopped
2 tablespoons red onion, finely chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/3 cup water
1/3 cup bulgur
1 tablespoon olive oil
salt to taste
TZATZIKI:
1/2 cup plain Greek yogurt
1/2 cup cucumber, diced
1 tablespoon lemon juice
1 tablespoon olive oil
GRILLED VEGETABLES:
1 small eggplant, sliced to 1/2-inch thick
1/2 medium zucchini, sliced lengthwise to 1/2-inch thick
olive oil, to coat
salt and black pepper to taste
kalamata olives, pitted and coarsely chopped
3/4 cup hummus, preferably roasted red pepper flavor

GREEK 7 LAYER DIP

Provided by Ree Drummond : Food Network

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 10



Greek 7 Layer Dip image

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.

2 cups hummus
One 16-ounce jar roasted red bell peppers, drained and diced
2 cups store-bought tzatziki
2 English cucumbers, seeded and diced
1 1/2 cups sliced mixed Kalamata and Castelvetrano olives
1 1/2 cups crumbled feta
1 pint yellow cherry tomatoes, quartered
Juice of 1 lemon
1/4 cup chopped fresh parsley
8 pitas, cut into wedges

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