Seven Layer Vegetarian Greek Dip Recipes

SEVEN-LAYER VEGETARIAN GREEK DIP

Grab a plate, scoop and then dip. Squeezing out the vegetables before you assemble this dip removes any extra moisture, so your layers stay in place. Make the day before and refrigerate to save time on game day.

Provided by Food Network Kitchen

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 15

Seven-Layer Vegetarian Greek Dip image

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

Ingredients

1 medium cucumber, peeled and seeded
Kosher salt
2 cups 2-percent Greek yogurt
2 tablespoons extra virgin olive oil
1 large clove garlic, finely grated
1/2 teaspoon dried mint or oregano
2 cups fresh parsley leaves, chopped (about 1 large bunch)
1/2 cup chopped, pitted kalamata olives
1 teaspoon lemon zest
4 scallions, chopped
Two 14-ounce cans artichoke hearts, drained, coarsely chopped
2 cups chopped jarred roasted red bell peppers (about 14 ounces)
2 cups crushed pita chips, plus more for serving
2 cups prepared hummus
1 cup crumbled feta (about 8 ounces)

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

7-LAYER VEGETARIAN GREEK DIP RECIPE - (4.5/5)

Provided by á-174535

Number Of Ingredients 15

7-Layer Vegetarian Greek Dip Recipe - (4.5/5) image

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.

Ingredients

1 medium cucumber, peeled and seeded
Kosher salt to taste
2 cups 2% Greek yogurt
2 tablespoons extra virgin olive oil
1 large clove garlic, finely grated
1/2 teaspoon dried mint or oregano
2 cups fresh parsley leaves, chopped, about 1 large bunch
1/2 cup chopped, pitted kalamata olives
1 teaspoon lemon zest
4 scallions, chopped
2 (14-ounce) cans artichoke hearts, drained, coarsely chopped
2 cups chopped jarred roasted red bell peppers, about 14 ounces
2 cups pita chips, crushed, plus more for serving
2 cups prepared hummus
1 cup crumbled feta, about 8 ounces

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Seven Layer Vegetarian Greek Dip Recipes

SEVEN-LAYER VEGETARIAN GREEK DIP

Grab a plate, scoop and then dip. Squeezing out the vegetables before you assemble this dip removes any extra moisture, so your layers stay in place. Make the day before and refrigerate to save time on game day.

GREEK 7 LAYER DIP

7-LAYER GREEK DIP

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7-LAYER VEGETARIAN GREEK DIP RECIPE - (4.5/5)

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