“This is my go-to make-ahead recipe when I want an impressive knockout appetizer,” says Holly Clegg, author of the Trim & Terrific cookbook series. “Move over Mexican - this Mediterranean inspired dip will be your new party favorite. It is mine.”
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- 1 (10 ounce) container roasted red pepper hummus
- 1 Cup coarsely chopped fresh baby spinach
- 1/2 Cup chopped sun-dried tomatoes, reconstituted
- 1/2 Cup chopped peeled cucumber
- 1/4 Cup chopped red onion
- 2 Tablespoons sliced Kalamata olives
- 1/4 Cup chopped pecans, toasted
- Red pepper hummus
- Chopped baby spinach
- Sun-dried tomatoes
- Peeled sliced cucumber
- Red onion
- Toasted pecans
- Low-fat feta cheese
- Sliced black olives
- Serve with pita chips. One-quarter cup of dip has about 90 calories.
- Fresh spinach makes an appearance in this twist on Mexican layered dip. From the base to the top, it includes Mediterranean flavors:
The 12 dips of Christmas – 2010
1- Jodi’s Cheesy Cheese Ball
2 pkg (8 oz each) cream cheese, softened
1 pkg (8 oz) shredded sharp cheddar cheese
2 tsp. Worcestershire sauce
4 slices bacon, cooked crumbled
1 cup chopped mixed nuts
Mix all ingredients except nuts and crackers cover. Refrigerate at least 1 hour. Shape into ball roll in nuts. Serve with crackers.
2 – Sam’s Cheesy Spinach and Bacon Dip
1 pkg (10 oz) frozen chopped spinach, thawed, drained
1 lb (16 oz) pasteurized Mexican prepared cheese, cut into 1/2 inch cubes
4 oz (1/2 of 8 oz pkg) cream cheese, cubed
1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
8 – 12 slices bacon, cooked, crumbled
Pour all ingredients in a bowl and mix. Microwave ingredients in microwavable bowl on high for 5 minutes or until pasteurized prepared cheese is completely melted and mixture is well blended, stirring after 3 minutes.
3 – Murphy’s Crock Pot Nacho Dip
1 lb ground beef
1 pkg taco seasoning
1 jar taco sauce
1 can refried beans
1 lb sour cream
2 c. shredded cheddar cheese
Diced jalapenos, diced black olives, diced tomatoes – serve on side of dip for person to put on top of their own serving of dip!
Brown and drain the ground beef. Add taco seasoning and sauce and the refried beans. Simmer 15 minutes. Layer this mixture with sour cream and cheese in crock pot. Cook until cheese melts. Serve with nacho chips.
4 – Producer Emilie’s BLT Dip
1 lb bacon, cooked and cut into bite size pieces
1 cup mayo
1 cup sour cream
1 tomato peeled, seeded and diced OR a small can of diced, drained tomatoes
2 tablespoons minced green onion
1 pkg (8 oz) cream cheese
2 cups shredded cheddar cheese
Garlic powder, to taste
4 or 5 dashes of hot sauce (if your family or party likes it a little hot!)
Serve with Ritz Toasted Chips.
Preheat oven to 350 degrees. Place bacon in large, deep skillet. Cook over medium high heatuntil evenly brown, Drain on paper towels then cut into bite size pieces. In a medium bowl, combine mayo, sour cream, cream cheese, green onions and cheddar cheese. Add cut up bacon to the mixture. Place dip in baking dish and bake for 350 degrees for 20 minutes before serving. Top with diced tomatoes (tomatoes are optional…it is delicious without the tomatoes AND with!).
5 – Producer Drew’s Cheddar Beer Fondue
1 lb sharp cheddar cheese, shredded
1 tablespoon flour
1 1/2 tsp dry mustard
dash cayenne (or add dash of hot sauce to the melted mixture)
3/4 cup beer
2 teaspoons Worcestershire sauce
In bowl, combine cheese, flour, mustard and ground cayenne mix to blend well. In fondue pot, combine beer and Worcestershire sauce. Set temperature at 375 degrees and heat until bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200 degrees and serve with crusty bread cubes or your other favorite dippers.
6 – Libby’s (Producer Drew’s wife) Shrimp Dip
3 pkgs (8 oz each) cream cheese
6 cans small shrimp
1 bunch green onions
salt, pepper and Tabasco sauce
Soften cream cheese. Add shrimp that you have strained in colander and mashed with fork. Add mayo a little bit at a time. You want it to be dip consistency. Add juice from lemon as you add mayo as this will add to texture. Add sliced green onions. Then the rest of the condiments to taste. Prepare and refrigerate overnight. Enjoy!
7 – Holly Clegg’s Eight Layered Greek Dip
1 (10 ounce) container roasted red pepper hummus
1 cup coarsely chopped fresh baby spinach
1/2 cup chopped sun dried tomatoes, reconstituted
1/2 cup chopped peeled cucumber
1/4 cup chopped red onion
1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese
2 tablespoons sliced Kalamata olives
1/4 cup chopped pecans, toasted
Spread hummus on 9-inch serving plate. Sprinkle evenly with remaining ingredients, refrigerate until serving time.
This recipe is from Holly Clegg’s Too Hot in the Kitchen cookbook!
8 – Santa’s Black Bean Dip
2 tablespoons chopped green chiles
2 small onions, chopped (about 1/2 cup)
2 cloves garlic, finely chopped
2 can (15 oz each) black beans, drained, rinsed
1 cup plain yogurt
1 teaspoon ground cumin
1/2 teaspoon salt
In a blender or food processor, place chilies, onions, garlic and beans. Cover blend on medium-high speed until smooth. Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2 quart saucepan over medium heat, stirring frequently, until hot. Serve with tortilla chips.
9 – Kelsey Nixon’s (from the Cooking Channel) Pumpkin Pie Dip
1 can of pumpkin
1 pkg (8 oz)cream cheese, room temp
1 large box of instant vanilla pudding
1 tsp cinnamon
1 tsp vanilla
Mix the cream cheese and pudding thoroughly. Add the pumpkin, cinnamon and vanilla and mix. Serve with ginger snaps.
10 – Santa’s Cookie Dip
1 pkg (8 oz) cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
apples of cookies (the ones you’re gonna leave out for Santa) to serve
In a medium bowl, beat cream cheese, milk, vanilla extract, brown sugar, cinnamon and nutmeg until smooth. Store in airtight container in refrigerator until you’re ready to leave cookies out for Santa!
11 – Roasted Red Pepper Dip
1 cup (8 oz) sour cream
1/2 cup mayo
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot sauce
1 jar (7 oz) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
assorted fresh veggies (if you use green ones likes cucumbers and celery it will be very Christmasy!)
In a small bowl, combine the first 5 ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper remove seeds. Spoon dip into pepper cup. Serve with vegetables.
12 – Cowboy Caviar
1 can black beans, drained
1 can black eyed peas, drained
1 can white shoe peg corn, drained
1 can chopped tomatoes, drained
1/2 purple onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 tablespoon sugar
Serve with Tostitos Scoops.
Mix all ingredients together and let it chill for at least half an hour before serving.
While the chickpeas roast in the oven, you can assemble the salad for the vegan layered dip. For this part of the recipe, you need parsley, grape or cherry tomatoes, red onion, and my OMG Oil-Free Dressing.
Although you only need a small amount of the salad portion dressing, I make a whole batch to use during the week for salads or bowls.
Parsley, in particular, can be found fresh all year round regardless of where you reside. With a clean, bright flavor and a lettuce-like crunch, its green vibrancy stands out against the lightly colored hummus.
Similarly, the red tomatoes, Brighton the salad, and give it a beautiful addition to that state and color. Instead of flat parsley, I chose curly leaf parsley for its texture and lettuce-like appearance.
Likewise, the red onion adds not only another vibrant color but a relatively mild flavor. Additionally, fresh dill adds another level of freshness to the salad.
While I think the dip is perfect as it is, adding a few kalamata olives only enhances the vegan layered greek dip's flavors.
- Hummus – Layer your favorite hummus in a serving platter. I use red pepper hummus, but any type will work! Sometimes I even make homemade hummus or white bean hummus.
- Feta – Sprinkle the feta on top of the hummus for the 2nd layer. I like to save some extra for sprinkling on top at the very end, too.
- Chopped veggies – Next you’ll add in the finely chopped veggies. Cucumber and red bell pepper are my favorites, but feel free to add in extras like chopped red onion or tomatoes.
- Chopped olives – Once you’ve sprinkled on the veggies, then add the chopped kalamata olives. You can leave them out if you’re not a fan of olives.
- Olive oil drizzle – Finally, you’ll drizzle the olive oil mixture on top. Simply mix together the olive oil, parsley and oregano in a small bowl, then drizzle the mixture on top of the greek dip.
Mediterranean Eight-Layered Dip
Prepare Hummus and Tapenade set aside along with remaining chopped roasted red sweet peppers (about 3/4 cup).
In a medium bowl, combine tomatoes, cucumber, parsley, mint, lemon juice, salt and black pepper set aside. Wrap pita rounds in foil and heat in a 350° oven for 15 minutes or until warm.
To assemble dip, spread Hummus on a 12-inch serving platter arrange spinach atop Hummus layer, leaving a 1-inch border of Hummus. Spoon Tapenade over the spinach, leaving a 1-inch border of spinach.
Drain excess liquid from tomato mixture discard liquid. Spoon tomato mixture over Tapenade layer, leaving a 1-inch border of Tapenade. Sprinkle feta over tomato mixture. Top with reserved 3/4 cup chopped roasted red sweet peppers, green onions and olives.
To serve, cut warm pita rounds into wedges. Serve with the dip. Makes 12 to 14 appetizer servings.
Creamy Greek Feta Dip
Such a simple yet creamy, satisfying dip that everyone will go crazy for! Takes just 15 minutes (or less) to whip up using feta, cream cheese, Greek yogurt, lemon juice and fresh herbs! You can even make this ahead of time and chill for up to 2 days! Serve with pita chips.
Remember that no-carb diet I was telling you about?
The one for our Italy trip in 3 weeks?
Well, Ben and I went to a Dodger game last night.
And we each had a Dodger dog, carne asada fries in a Dodger helmet, and fried chicken bites with tater tots and honey mustard.
This Italy diet is going exactly where I want it to go.
And now, I’ve eaten my body weight in pita chips.
Smothered, dunked, and slathered in the most amazing feta dip ever!
It’s so creamy and light, whipped just perfectly with crumbled feta, cream cheese, Greek yogurt, lemon juice, pepperoncini peppers and fresh herbs.
Hey, there’s Greek yogurt in it so I gotta be doing something right, right?
How to make Layered Greek Dip:
It all starts with cream cheese. If the cream cheese is at room temperature, then it will be easy to mix with a little lemon juice, Italian seasoning and garlic. That mixture is spread onto a serving platter. You can also use a 9-inch pie plate.
Next comes the hummus layer. This will be already prepared hummus that you buy in a tub at the store. The hummus is spread on top of the cream cheese layer. I like to use plain hummus, but you can use a flavored hummus if you’d like.
Next comes the veggies. Chopped cucumber and chopped tomato are added on top of the hummus.
Chopped Kalamata olives are added next. The pitted olives in the jar are what you’ll need. Just drain them and chop them. Finally, a sprinkle of crumbled feta cheese and some chopped green onions finish it off. Refrigerate your Layered Greek Dip until it’s ready to serve. A couple of hours of chilling in the refrigerator is recommended. The chill time will give the flavors a chance to come together.
This is the must make dish for potlucks! Whether it’s a Christmas Eve appetizer, a NYE snack, or a healthy dip recipe for the summer patio – this Layered Pesto Greek Dip has you covered for all occasions – you’re going to love it! Serve with tortilla chips or raw veggies. More appetizers here.
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