Greek Salad Dip Recipes

LAYERED GREEK DIP

Steps:

• Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.
• Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.
• Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.

GREEK SALAD LAYERED DIP

Steps:

• Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
• Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

GREEK SALAD DIP

Steps:

• Mix the feta cheese, olives, tomatoes, green onions, and Caesar salad dressing in a bowl. Chill 25 minutes in the refrigerator.

9-LAYER GREEK DIP

Steps:

• In a 9-in. deep-dish pie plate, layer first 6 ingredients; top with olives, if desired, and pepperoncini. Sprinkle with feta cheese. Refrigerate until serving. Serve with pita chips.

GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

GREEK LAYER DIP

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.

GREEK GODDESS DIP

Steps:

• Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
• With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
• Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.