Best Greek Layered Dip Recipes

SKINNY GREEK LAYERED DIP

Steps:

• Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
• Bake 8 to 10 minutes or until golden brown and crisp; cool.
• Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.

GREEK LAYERED DIP WITH PITA CRISPS

Steps:

• The day before you want to serve the dip, take your yoghurt and put it into a mesh strainer you have lined with 3 or 4 coffee filters. (you may also line it with damp cheese cloth) Set the strainer in the sink and allow it to drain overnight. The whey will drip out of the yogurt, leaving a smooth, creamy cheese similar in texture to cream cheese or neufchatel. Stir in the red onion and minced chives and set aside.(Alternatively you can use 1 8-oz container of chives and onion cream cheese spread).
• Put the chickpeas, garlic, tahini, olive oil and lemon in a food processor. Process until almost smooth (You may need a few extra TBS of water or lemon juice to loosen it) Season to taste with salt and freshly ground black pepper.
• Heat oven to 350*F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; brush with olive oil and place on ungreased cookie sheets. Sprinkle with garlic powder.
• Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
• In a 10 inch pie pan, spread the yoghurt cheese mixture. Drop small spoonfuls of chickpea mixture even over, spreading evenly. Top with remaining ingredients in order listed.
• Serve with pita crisps.
• Note: to make ahead, dip can be refrigerated up to 2 hours.

GREEK LAYERED DIP WITH PITA CRISPS

Steps:

• Heat oven to 350°F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; place on ungreased cookie sheets. Spray wedges lightly with cooking spray; sprinkle with garlic powder.
• Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
• Meanwhile, in 10-inch plate or pie pan, spread cream cheese spread. Drop small spoonfuls of hummus evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed.
• Serve dip with pita crisps.

GREEK LAYERED DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet(s), with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7 to 10 minutes, or until golden.
• Meanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

GREEK LAYERED DIP

Steps:

• In 10-inch plate or pie pan, spread cream cheese spread. Drop small spoonfuls of hummus evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed.
• Serve dip with pita chips or tortilla chips.

LAYERED GREEK BEAN DIP

Steps:

• In a food processor puree together beans, garlic, vinegar and oregano until smooth, adding up to 2 T.
• water if needed.
• Spread in a shallow 8-inch serving dish or pie plate.
• Spread evenly with tzatziki.
• Sprinkle with tomatoes, green onions, feta, olives, parsley and pepper.
• Cover and chill up to 4 hours.
• Serve with crackers or pita wedges.

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.

EASY LAYERED GREEK DIP

Steps:

• Reserve 2 Tbsp. feta for later use. Process remaining feta with cream cheese, dressing, lemon zest, lemon juice and 1 Tbsp. mint in food processor until smooth; spread onto large platter.
• Top with layers of cucumbers, onions, olives and tomatoes; sprinkle with reserved feta and remaining mint.

LAYERED GREEK DIP

Steps:

• In small bowl, mix yogurt, feta cheese, parsley, lemon juice and salt.
• Into each of 8 (2- to 3-oz) glasses, layer 2 tablespoons hummus, 1 heaping tablespoon yogurt mixture, 1 tablespoon tomato, 1 tablespoon cucumber, 1 tablespoon olives and slightly less than 1 teaspoon green onions.
• Serve with remaining ingredients.

GREEK LAYERED DIP

Steps:

• 1. Brown ground meat with garlic salt and 2 t. greek seasoning. Drain and set aside. 2. Make Hummus Combine chick peas, 1/4c. reserved liquid, lemon juice, tahini, garlic cloves, salt, olive oil in blender. Blend until smooth. Can add more liquid if necessary 3. Make sauce - In a blender combine yogurt, 1/4 c. olive oil, 4 oz. feta, mint, 3 T. lemon juice, sprinkle with salt and pepper. Blend or process until smooth. 3. Build Dip - In a shallow 1 1/2 quart dish, spread the hummus on the bottom,next top with ground meat, than yogurt sauce. Layer with lettuce, tomatoes, onion, olives and feta. 5. Serve at room temperature with pita chips

SKINNY GREEK LAYERED DIP

Steps:

• Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
• Bake 8 to 10 minutes or until golden brown and crisp; cool.
• Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.

GREEK LAYERED DIP WITH PITA CHIPS

Steps:

• 1. Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheets, with the inside of the bread facing up. Spray (or drizzle) with olive oil and sprinkle with 2 tsp. of the Greek seasoning. Bake 7-10 minutes or until golden.
• 2. Meanwhile in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 tsp. Greek seasoning. Drain and set aside.
• 3. In a shallow 1 1/2 quart (clear) dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

LAYERED GREEK DIP

Steps:

• 1. In medium mixing bowl beat cream cheese, lemon juice, oregano seasoning, and garlic with electric mixer on medium speed until smooth and combined. 2. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips. Makes about 2-1/2 cups dip.

LAYERED GREEK DIP

Steps:

• In a medium bowl beat cream cheese, lemon juice, garlic and italian seasoning with an electric mixer n medium speed until smooth.
• Spread cream cheese mixture into a shallow serving dish or a 9-inch deep dish pie plate. Spread hummus evenly over cream cheese layer. Top with cucumber, tomatoes, olives, feta and green onions. Cover and chill for 2 to 24 hours.
• Serve dip with pita chips or corn chips of your choice.