6 Layer Mediterranean Dip Recipes

SIX-LAYER DIP

Six-Layer Dip image

Tortilla chips make great scoopers for this dip, which is a family favorite after we open Christmas gifts. Sometimes I serve it in a glass bowl-just to show off the pretty layers.-Etta Gillespie, Elmendorf, Texas

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 10

Ingredients

2 medium ripe avocados, peeled and sliced
2 tablespoons lemon juice
1/2 tablespoon garlic salt
1/8 teaspoon hot pepper sauce
1 cup sour cream
1 can (4-1/4 ounces) chopped ripe olives, drained
1 jar (16 ounces) thick and chunky salsa, drained
2 medium tomatoes, seeded and chopped
1 cup shredded cheddar cheese
Tortilla chips

Steps:

In a large bowl, mash the avocados with lemon juice, garlic salt and hot pepper sauce. Spoon into a deep-dish 10-in. pie plate or serving bowl. Layer with sour cream, olives, salsa, tomatoes and cheese. Cover and refrigerate for at least 1 hour. Serve with chips.

Nutrition Facts : Calories 90 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 313mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

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

Ingredients

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

6-LAYER MEDITERRANEAN DIP

6-Layer Mediterranean Dip image

Great dip to take to picnics and potlucks. I usually serve it with tortilla chips or wheat crackers.

Provided by Parsley

Categories < 15 Mins

Time 10m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, softened
1 1/4 cups feta cheese, crumbled and DIVIDED
2 tablespoons milk
1 tablespoon dried basil
10 ounces frozen spinach, thawed and well-drained
1 large tomatoes, chopped
3 green onions, chopped
1/4 cup sliced black olives

Steps:

In a mixing bowl, beat cream cheese, 1 cup of feta, milk and basil until well-blended. Spread in bottom of 9" pie plate.
Top with drained spinach, then tomato, then green onion, then black olives, then remaining feta cheese.
Cover and refrigerate about 1 hour before serving.

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