Saturday, August 10, 2013

Opa! Dip (7 layer Greek Dip)

I tried making this dip more than once.  The first time I made it the first layer was made with Greek yogurt and roasted red peppers.  The whole dip looked like a pink porridge, NOT appetizing.  I found two other recipes, combined them and came up with this.  I NAILED it.  This dip will be devoured by all Greek food lovers.  Great for those upcoming tailgate parties!
  • 1) 1 (8 oz.) cream cheese, softened
  • 1) ½ T. Greek seasoning
  • 1) 3 garlic cloves, minced
  • 1) 1 T. fresh lemon juice, or juice of ½ of a lemon
  • 1) ½ t. lemon zest
  • 2) 1 ½ C. hummus (I use a 10 oz. container)
  • 3) 1 medium cucumber seeded and diced (1 C.)
  • 4) (4 oz.) feta cheese, crumbled (1/2 C.)
  • 5) ¼ of a medium red onion, finely chopped (1/3 C.)
  • 6) (4 oz.) Kalamata olives, chopped (1/2 C.)
  • 7) (2 oz.) sun-dried tomatoes, chopped (1/4 C.)
  1. Combine the 1) ingredients with a large bowl with a mixer until light and fluffy. 
  2. Spread in the bottom of a pie plate or a small shallow baking dish.  The cream cheese mixture should cover the bottom of the dish.
  3. Layer each of the other ingredients, in order, to create the 7 layers.
  4. Cover with plastic wrap and refrigerate for several hours before serving.
  5. Serve with pita chips, fresh vegetables, or flat bread.
Tips and Tricks:

  • I like to serve this dip with the BIG Wheat Thins.  You need a chip that has a flat edge to scrap the dip up and out of the dish.
  • I use 1/3 less fat cream cheese for this recipe.
  • If you don’t have Greek seasoning, you can use dill weed instead.
  • The cup measurements after each ingredient are approximate.  Don’t stress about it being exact.

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