Creamy Mediterranean Dip Recipes
SEVEN-LAYER MEDITERRANEAN DIP
I like traditional seven-layer Mexican dip, but I love Mediterranean ingredients even more. When I made this mashup, my husband wolfed it down. And he won't even touch hummus or Greek olives on their own! -Bee Engelhart, Bloomfield Township, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- Spread hummus into a 9-in. pie plate. Top with sour cream, red peppers, cheese, onion and olives. Sprinkle with parsley. Refrigerate until serving. Serve with pita chips.
Nutrition Facts :
CREAMY WHIPPED FETA DIP
Similar to htipiti, the salty and tangy Mediterranean mezze spread, this feta dip is fabulous with toasted pita or veggies.
Provided by Jennifer Segal
Categories Appetizers
Time 15m
Yield Makes about 1½ cups
Number Of Ingredients 14
Steps:
- Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
- MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
- To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
- To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.
Nutrition Facts : ServingSize 2 tablespoons, Calories 137, Fat 13 g, Carbohydrate 1 g, Protein 3 g, SaturatedFat 5 g, Sugar 1 g, Fiber 0 g, Sodium 233 mg, Cholesterol 26 mg
PHILLY MEDITERRANEAN DIP
This Mediterranean-style dip gets a great start in the deliciousness department, thanks to a base of softened Neufchatel cheese.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Spread Neufchatel onto bottom of 9-inch pie plate.
- Mix remaining ingredients; spoon over Neufchatel.
- Serve with crackers or assorted cut-up fresh vegetables.
Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CREAMY MEDITERRANEAN DIP
Cottage cheese and Italian-style dressing bring the creamy deliciousness to this Healthy Living version of one of our favorite party dip recipes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Mix ingredients until blended.
- Serve with cut-up fresh vegetables.
Nutrition Facts : Calories 25, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
LAYERED GREEK DIP
Need an easy, flavorful appetizer for a crowd? Look no further than this Layered Greek Dip recipe. It's the veggie-packed, Mediterranean version of the popular 7 Layer Dip!
Provided by Garnish With Lemon
Categories Appetizers
Time 25m
Number Of Ingredients 11
Steps:
- Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.
- Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.
- Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.
Nutrition Facts : ServingSize 8 tablespoons, Calories 215 kcal, Carbohydrate 11 g, Protein 6 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 374 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 8 g
MEDITERRANEAN DIP
Whenever I go to a party, everyone requests that I bring this Mediterranean dip. If you enjoy hummus and veggies, you will like this dip! Serve with homemade pita chips or tortilla chips.
Provided by Debbie
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
- Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 6.5 g, Cholesterol 26.1 mg, Fat 11.6 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 306.4 mg, Sugar 1.1 g
WHIPPED LABNEH DIP RECIPE
Steps:
- In a mixing bowl, combine the labneh and lemon zest. Season with a large pinch of kosher salt. Whisk gently, and as you do so, slowly, drizzle extra virgin olive oil (about 1 tablespoon). (The labneh mixture should be creamy and fluffy). Set aside or refrigerate for later.
- In a small skillet, warm 1/4 cup extra virgin olive oil over medium-low heat. Add the garlic and thyme sprigs. Cook for a brief minute, watching the garlic to turn just golden. Remove the garlic.
- To the warmed oil, add the tomatoes to the skillet. Turn the heat to medium, watching for the tomatoes to burst a little as they cook. Season with za'atar and crushed red pepper flakes. Add the Pearls Specialties Olives and cook for 30 seconds or until warmed through.
- Assemble the dip. Spread the whipped labneh in the bottom of a serving bowl. Top with the warmed olive oil, tomatoes, and olives. Finish with a sprinkle of parsley and more fresh thyme, if you like.
- Serve with pita chips or your favorite crackers.
Nutrition Facts : Calories 61.7 kcal, Carbohydrate 4.2 g, Protein 7.2 g, Fat 2 g, SaturatedFat 0.3 g, Cholesterol 3.3 mg, Sodium 202 mg, Fiber 0.7 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
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4.7/5 (3)Estimated Reading Time 2 mins
- In a mixing bowl, combine the cream cheese, lemon juice, Italian seasoning, and garlic and mix with an electric mixer until combined.
- Spread the cream cheese mixture on a serving dish/platter evenly with a spatula. Spread the hummus on top of the cream cheese mixture. Sprinkle the cucumbers, olives, feta cheese, tomatoes, and green onions on top. Refrigerate for 1-2 hours before serving, then serve with pita chips and/or fresh veggies!
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- In a mixing bowl, whip together softened cream cheese, feta cheese, and mayonnaise for at least 4 minutes or until light and fluffy. Scrape the sides of the bowl often. Add extra-virgin olive oil and mix together.
- Stir in garlic, oregano, red chili flakes, and lemon zest. Taste to see if salt is needed. Add more EVOO, if so desired.
- Chill until ready to serve. Serve with carrots, cucumbers, red peppers, cauliflower, and warm pita bread.
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- In a medium saucepan over medium heat, add the olive oil, swirl it around in the pan, then add the garlic and onion. Saute for a few minutes until the onion is soft and translucent, then stir in the pepper and celery and cook for 2 – 3 more minutes.
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- Make the hummus. Place chickpeas in the bowl of a food processor. Blend them alone until they become powder-like, scraping down the sides as needed. Add lemon juice, tahini, garlic cloves and salt and ice cubes, and blend for about 5 minutes until smooth.
- Spoon the hummus onto a shallow serving bowl, and spread the hummus with the back of a spoon. Add a layer of labne, followed by cherry tomatoes, cucumbers, feta cheese, olives and green onions.
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Ratings 10Total Time 1 hr 5 minsCategory AppetizersCalories 296 per serving
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- Drain and rinse the chickpeas. To a large saucepan or skillet over high heat add the chickpeas and baking soda. Toss to coat and dry cook 2-3 minutes, stirring often.
- Add the 6.5 cups of water and bring to a boil. Cook for 30 minutes (See Note 4) over medium heat. Skim any foam and skins that floats to surface. Chickpeas are done when they break up easily when pressed between thumb and finger. Drain and transfer to food processor. At this stage you can pick through to remove any skins, but I feel the food processor going at 5 minutes does a fantastic job of creating a creamy texture.
- Process cooked chickpeas to a thick paste. Stop and scrape down the sides. With motor running add the tahini, lemon juice, garlic, salt and cumin. Next, with motor still running, drop in the ice cubes and mix for a total of 5 minutes. You want the creamiest, smoothest paste.
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