Greek Inspired 7 Layer Dip Recipes

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.

Ingredients

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

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

Ingredients

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

GREEK LAYER DIP

Provided by Geoffrey Zakarian

Categories appetizer

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 29

Greek Layer Dip image

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.

Ingredients

One 16-ounce package pita
4 tablespoons unsalted butter, melted
1 teaspoon sumac
Kosher salt and freshly cracked black pepper
1 cup sweet picante peppers, such as Peppadews, chopped
1 cup pitted kalamata olives, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3 cups Baba Ghanoush, recipe follows
3 cups Tzatziki, recipe follows
15 cherry tomatoes, halved
1 cup crumbled feta
1/2 cup fresh parsley, chopped
1/2 teaspoon sumac
1 large eggplant (about 1 pound)
1/4 cup mayonnaise
1/4 cup crumbled feta
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cups plain yogurt, strained overnight in the refrigerator in a colander over a bowl (straining optional)
1 1/2 cups grated cucumber
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint
2 tablespoons lemon juice
Kosher salt

GREEK-INSPIRED 7-LAYER DIP

This dip tastes like you're eating a Greek salad. It is so fresh and light. A new twist on the Mexican 7-layer dip. Serve with pita chips.

Provided by Anne Z.

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 15m

Yield 10

Number Of Ingredients 7

Greek-Inspired 7-Layer Dip image

Steps:

Spread cream cheese in a pie plate or medium serving dish until bottom is covered. Cover with cream cheese. Top with tomatoes and cucumber. Sprinkle onion evenly over top. Sprinkle feta cheese over onion. Top with Kalamata olives.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 8.3 g, Cholesterol 31.7 mg, Fat 15.6 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 539.3 mg, Sugar 2.9 g

Ingredients

1 (8 ounce) container chive and onion cream cheese spread, softened
1 (8 ounce) container plain hummus
3 medium Roma tomatoes, diced
1 medium cucumber, diced
¼ cup minced red onion
1 (4 ounce) package crumbled feta cheese
1 (5 ounce) jar sliced Kalamata olives

7-LAYER DIP - GREEK STYLE

This is like the classic Mexican 7-layer dip, only in a Mediterranean way! I sometimes make this and leave the meat out - it is still good and vegetarian thataway! Serve with fresh-baked pita chips. I estimated amounts, use more or less to your taste. Serving size is approximate too.

Provided by Snicklefritzie

Categories Greek

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

7-Layer Dip - Greek Style image

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!

Ingredients

2 cups hummus
1/2 lb ground lamb
1/2 cup finely chopped red onion
1/2 cup chopped seeded cucumber
1/2 cup chopped seeded tomatoes
1 cup tzatziki (Greek yogurt dip)
1/4 cup chopped kalamata olive
1/4 teaspoon of fresh mint, finely chopped

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GREEK SEVEN LAYER DIP - COOKING CLASSY

Web Jan 1, 2017 Seven Layer Greek Dip is a fun Mediterranean spin on the classic version we're all used to! This dip begins with a layer of freshly …
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Total Time 15 mins
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Calories 281 per serving

Add drained garbanzo beans to a food processor along with tahini, lemon juice, 1 clove of garlic, cumin and 1/2 tsp salt. Pulse for about 1 minute then with food processor running slowly pour olive oil and 2 Tbsp of the liquid from the chick peas into the food processor. Hummus should be somewhat thick, but add more of the liquid as needed 1 Tbsp at a time. Spread hummus into an even layer in an 11 by 7-inch or 8 by 8-inch baking dish (at this point chill through if you have time).
In a medium mixing bowl stir together Greek yogurt with parsley, dill and remaining garlic. Dollop mixture over hummus layer in dish and spread into an even layer. Top with cucumbers, tomatoes, olives, feta and onions. Serve with pita chips (serve immediately after sprinkling veggies over top for best results). Store in refrigerator.
*I made a double batch of the hummus so I could save half for later. If you want to do this just double eveything from the garbanzo beans to the olive oil then only use half of it for the dip.

Greek Inspired 7 Layer 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.

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This dip tastes like you're eating a Greek salad. It is so fresh and light. A new twist on the Mexican 7-layer dip. Serve with pita chips.

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This is like the classic Mexican 7-layer dip, only in a Mediterranean way! I sometimes make this and leave the meat out - it is still good and vegetarian thataway! Serve with fresh-baked pita chips. I estimated amounts, use more or less to your taste. Serving size is approximate too.

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