Eight Layer Greek Dip Recipes

8-LAYER DIP

Steps:

• In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper. Transfer to a serving dish. Top with sour cream, cheese, chiles, tomatoes, avocado, lettuce, and scallions. Serve with tortilla chips.

EIGHT-LAYER DIP

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.

EIGHT LAYER GREEK DIP

Steps:

• Spread hummus on 9-inch serving plate. Sprinkle evenly with remaining ingredients and refrigerate until serving time.

EIGHT-LAYER CHICKEN CHILI DIP

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepper. Cook, stirring, until the oil is brick red, about 2 minutes. Add the chicken broth and bring to a simmer. Cook until thickened slightly, about 3 minutes. Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature.
• Whisk together the sour cream, cilantro, lime juice and zest in a small bowl. Toss together the corn and pepper in another small bowl.
• Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish. Spread the cornbread on the bottom, then top, in even layers, with the tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, the remaining chopped onions and the corn-pepper mixture.
• Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with chips for dipping.

MINI EIGHT-LAYER DIPS

Steps:

• Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
• Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
• To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.

GREEK LAYER DIP

Steps:

• In a food processor, pulse garlic. Add beans, yogurt, and lemon juice; puree until smooth, 1 minute. Season with salt and pepper. Spread onto a platter. Top with cherry tomatoes and cucumbers; season with salt. Add olives, feta, and herbs. Drizzle with oil; sprinkle with more pepper.

GREEK LAYER DIP

Steps:

• Spread the hummus in a smooth layer in an 8x8-inch baking dish.
• Layer the feta cheese, cucumber, tomato, and Kalamata olives on top.
• Whisk together the olive oil and oregano in a small bowl, then drizzle over the Kalamata olives. Refrigerate up 24 hours before serving.