Best Mediterranean Six Layer Dip Recipes

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SIX-LAYER MEDITERRANEAN DIP



SIX-LAYER MEDITERRANEAN DIP image

Number Of Ingredients 13

8 ozs hummus (prepared)
114 cups plain yogurt (divided)
12 tsp cumin
14 tsp garlic powder
14 tsp salt
1 tsp lime juice (lemon)
1 cup tomato (seeded and chopped)
1 avocado (ripe, seeded and chopped)
12 cup cucumber (peeled and chopped)
salt
ground pepper
4-6 ozs feta cheese (crumbled)
2 tbsps kalamata olives (minced)

Steps:

  • 1 First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" (I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like). 2 Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish. 3 Combine remaining strained yogurt and cumin and spread over the hummus layer. 4 Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer. 5 Add a layer of the cucumbers and sprinkle with a bit of salt and pepper. 6 Add a layer of feta, then finish it all off with olives. 7 Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.).

SIX-LAYER MEDITERRANEAN DIP



Six-Layer Mediterranean Dip image

Remember the layered taco dip everybody loves? Well, here's a Mediterranean version for you! Very, very tasty! Prep time includes chilling. This dip took a bit of work... I first posted it at Gail's way back in the 90s, I think.

Provided by Julesong

Categories     Spreads

Time 1h15m

Yield 1 batch

Number Of Ingredients 12

8 ounces prepared hummus
1 1/4 cups plain yogurt, divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemons or 1 teaspoon lime juice
1 cup seeded and chopped tomato
1 ripe avocado, seeded and chopped
1/2 cup peeled and chopped cucumber
salt & fresh ground pepper, to taste
4 -6 ounces crumbled feta cheese
2 tablespoons minced kalamata olives

Steps:

  • First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later); let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" (I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like).
  • Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish.
  • Combine remaining strained yogurt and cumin and spread over the hummus layer.
  • Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer.
  • Add a layer of the cucumbers and sprinkle with a bit of salt and pepper.
  • Add a layer of feta, then finish it all off with olives.
  • Let chill for an hour before serving with pita chips (artichoke hearts are a good addition to this recipe, as well.).

Nutrition Facts : Calories 1268, Fat 89.2, SaturatedFat 32.3, Cholesterol 146.8, Sodium 3095.9, Carbohydrate 79.7, Fiber 30.2, Sugar 26.3, Protein 52

MEDITERRANEAN SIX LAYER DIP



Mediterranean Six Layer Dip image

Here's a six-layer dip with beautiful colors and bold Mediterranean flavors. Only 10 minutes of prep work, and it's ready for the fridge.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups crumbled ATHENOS Feta Cheese with Basil & Tomato, divided
2 Tbsp. milk
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
2 medium tomato es, chopped (about 1 cup)
1/4 cup green onion slices
2 Tbsp. sliced black olives

Steps:

  • Beat cream cheese, 1 cup of the feta cheese and milk in small bowl with electric mixer on medium speed until well blended. Spread into 9-inch pie plate.
  • Top with layers of spinach, tomatoes, onions and olives; sprinkle with remaining 1/4 cup feta cheese. Cover.
  • Refrigerate several hours or until chilled. Serve with tortilla chips.

Nutrition Facts : Calories 45, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 2 g

MEDITERRANEAN SIX LAYER DIP



Mediterranean Six Layer Dip image

Here's a six-layer dip with beautiful colors and bold Mediterranean flavors. Only 10 minutes of prep work, and it's ready for the fridge.

Provided by @MakeItYours

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened
1-1/4 cups crumbled ATHENOS Feta Cheese with Basil & Tomato , divided
2 Tbsp. milk
1 pkg. (10 oz.) frozen chopped spinach , thawed, well drained
2 medium tomato es, chopped (about 1 cup)
1/4 cup green onion slices
2 Tbsp. sliced black olives

Steps:

  • Beat cream cheese, 1 cup of the feta cheese and milk in small bowl with electric mixer on medium speed until well blended. Spread into 9-inch pie plate.
  • Top with layers of spinach, tomatoes, onions and olives; sprinkle with remaining 1/4 cup feta cheese. Cover.
  • Refrigerate several hours or until chilled. Serve with tortilla chips.

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