Layered Greek Dip
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The seven layer dip is a time-honored tradition at parties. Everyone loves it and it always disappears.
So what happens when you take a recipe with a cult-like following and give it a unique spin? Check out our Layered Greek Dip, a fresh, Greek-flavored alternative to traditional taco dip. We combine all the flavors of the Mediterranean for an easy, make-ahead party appetizer.
Layered Greek Dip
Layered Greek Dip ingredients
Our Greek dip has – you guessed it – SEVEN layers of goodness made from the following ingredients.- Cream cheese
- Lemon juice
- Italian seasoning
- Garlic
- Hummus
- Cucumber
- Tomatoes
- Kalamata olives
- Feta cheese
- Green Onions
How to make Layered Greek Dip
If you can spread, chop and dump, consider yourself an expert Layered Greek Dip maker. Follow these steps for making this easy party dip recipe:- Pick a serving dish. Most 7-layer dips are made in a shallow, glass casserole dish. That way you can easily eyeball and measure the layers. You can definitely do that with this Layered Greek Dip, but I go another route.
- I like to make this dip on a serving platter or plate and “build” the layers pyramid-style so there is a wider base and a narrower peak. You can still see each layer individually on the platter but building the dip this way gives the whole thing a little more wow factor. Again, no right or wrong here. Purely an aesthetic choice.
- Make sure your cream cheese is at room temperature before you start making the dip.
- Softened, or room temperature, cream cheese is so much easier to work with. If you try to mix ingredients into cold cream cheese, you’ll end up with a lumpy mess. Save yourself the frustration by taking the cream cheese out of the refrigerator about an hour before you want to make this Layered Greek Dip.
- I often purchase plain hummus for this dip if I’m short on time since there are so many other fresh ingredients at play. But feel free to make your own hummus if you prefer.
- Grape tomatoes are my go-to for this dip because I almost always have them on hand. Feel free to use any combination of colorful grape tomatoes, too.
- Regular tomatoes work equally as well but just be sure to remove as much of the seeds as possible to avoid a watery layer of tomatoes in your dip.
- I’m going to admit it, I’m a bit of an olive “snob”. I prefer to get my olives from the olive bar at the grocery store.
- Of course, jarred olives will work just fine here, but I find the olives from the olive bar are usually firmer (which makes them easier to slice) and meatier (which gives a better chew with each bite). Plus I can get just the amount I need and not have to worry about the remnants languishing in the corner of my refrigerator (and usually forgotten).
- 6. Block vs pre-crumbled feta cheese: is there a difference? The short answer is yes. Although I love pre-crumbled feta cheese for its convenience, there is no question that I prefer block feta for flavor.
- Do a side by side test yourself and see what you think! Block feta is packaged in brine which keeps it a bit more milky and moist. That little bit of brine also seasons the cheese and imparts extra flavor. Bonus: block feta cheese is usually less expensive than a similar amount of pre-crumbled feta.
Notes
- Toufayan makes a darn good gluten-free pita chip that your gluten-sensitive guests will appreciate.
- Feel free to use whatever dish you have on hand: an oval gratin dish, a pie plate, an 8 x 8 or 11 x 7 baking dish or even a large plate or platter.
Nutrition Information:
Amount Per Serving: CALORIES: 129, TOTAL FAT: 9g, SATURATED FAT: 3g TRANS FAT: 0g, UNSATURATED FAT: 5g, CHOLESTEROL: 12mg, SODIUM: 296mg, CARBOHYDRATES: 9g, FIBER: 3g, SUGAR: 1g, PROTEIN: 5gImages & Text Source:
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