Greek Layered Dip

Recipe by Amy Grossi. See my blog post about this event here.

Add your own personal touch to this recipe by making your own hummus, or try using a flavored variety instead of plain!

Greek Layered Dip

  • 4 cups hummus
  • 1 english cucumber, diced
  • 1 large tomato, diced
  • 1 red bell pepper, diced
  • 1/2 cup pitted greek olives, chopped
  • 2/3 cup feta cheese
  • handful of fresh dill, finely chopped

Spread hummus evenly on the bottom of a shallow, wide glass dish.

Top with chopped cucumber, tomato, bell pepper, olives and crumbled feta.

Top with fresh dill.  Serve with pita chips or corn chips. Enjoy!

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Five Layer Bean Dip II

Here’s a second version of the Five Layer Bean Dip I made a few weeks ago…this time I used regular refried beans, lots of extra guacamole (that’s what everyone in my family digs around for anyway), tomato, black olives and green onion.

Today I bought all the ingredients pre-made (shhh!).  I even switched out the homemade salsa for a can of Ro-Tel tomatoes and green chiles!

You can just claim it.  No one will ever know.

Five Layer Bean Dip II

Yield about 5 cups.

  • 1/2 can refried beans
  • 8 ounces reduced fat sour cream
  • 16 ounces (about 2 cups) guacamole
  • 1 can Ro-Tel diced tomatoes and chiles (Original or Mild), drained
  • 1 cup shredded Kraft 4 Cheese Mexican blend
  • 1/2 cup sliced black olives
  • 1 small Roma tomato, diced
  • 1 green onion (scallion), chopped fine, white and green parts
  • chopped lettuce
  • chopped fresh cilantro
  • Cholula hot sauce

In a 1.75-2 quart deep casserole dish, spread half the can of refried beans.  Top with the sour cream, adding a few dashes of Cholula sauce if you like.  Top with the guacamole, and then spoon the drained Ro-Tel tomatoes on top.  Finish with a layer of shredded cheese.

Top the layers with sliced black olives; chop up some lettuce and cilantro (toss to combine), and add to top as well.  Dice the tomato and chop the green onion (toss to combine) and add to top of dip.  Refrigerate a few hours to chill the mix, then serve with tortilla chips.  Enjoy!


Five Layer Bean Dip

I wasn’t going to post this recipe, but it looked so pretty! So I figured I’d show you my version of the simple five-layer bean dip.

You can even buy the guacamole and salsa already made and throw everything together in five minutes!

We like some (a lot) of spice, so I include Cholula hot sauce and a fresh sliced jalapeno.  I also prefer to use black beans instead of regular refried beans.

Cholula isn’t very spicy, and is thicker than most hot sauces. Look for it in your grocery store next to the ketchup and hot sauces, or in the International Foods aisle.

I love to mix cilantro and lettuce together for more flavor, too!

This is an easy, no-cook appetizer.  Change it up how you like!  See another version here.

bean dip 4

Five Layer Bean Dip

Yield about 5 cups.

  • 1 can refried black beans (such as Old El Paso)
  • 8 ounce reduced fat sour cream
  • 2/3 – 3/4 cup guacamole (enough to make a layer; see a simple guac recipe here)
  • 2/3 – 3/4 cup salsa (enough to make a layer; see my version here)
  • 1 1/2 cups shredded cheese (we like Cheddar or a Mexican blend)
  • Cholula hot sauce (optional)
  • chopped lettuce and cilantro
  • diced tomatoes (optional)
  • 1 whole fresh jalapeno, sliced into thin rounds

In a 1.75 to 2 quart deep dish, layer beans in the bottom.  Top with the sour cream, and drizzle Cholula over the top.  Then layer the guacamole, salsa, and top with the shredded cheese.

Chop up the lettuce and cilantro and mix together.  Garnish the top of the dip with the greens, chopped tomatoes if desired, and the sliced jalapeno.  Serve with tortilla chips.  Enjoy!


Clam Dip

This is a great last-minute, no-cook party dip.  I serve it with Fritos Scoops (gotta be the big ones! And they’re gluten free!).

You can use all sour cream or the mix of sour cream and Greek yogurt shown here. Delicious either way!

If I have some in the fridge, I’ll add a spoonful of whipped cream cheese to it too. Mmm.

P.S. regular cream cheese won’t work; I tried.

P.S.S. you don’t have to be exact in your clam/sour cream/Greek yogurt ratios. Change it to your liking!

Here’s the recipe!

Clam Dip

Yield about 3 cups.

  • 3 cans chopped clams
  • 10 ounces sour cream
  • 6 ounces Greek yogurt
  • 1 teaspoon garlic powder
  • dash of Worcestershire sauce
  • salt to taste

Drain clams, and mix all ingredients together in a medium bowl.

Serve immediately with corn chips, or it will last in the fridge for a day or so.  Enjoy!

 


Artichoke Dip

This is my mom’s recipe, and was my contribution to our Sunday dinner today.  Super easy, make it with olive oil mayo to cut the calories way back!  Or use a combination of mayo and Greek yogurt.  Yummy and gluten free!

Serve to an adoring crowd with corn chips.  The big Fritos Scoops chips work perfectly. I could barely get this photo taken before the masses dove in and almost ruined my shot!

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Artichoke Dip

  • 2 cans quartered artichokes, drained
  • 1/2 cup mayo
  • 1/2 cup Parmesan cheese in the can, plus more for the top
  • juice of 1 small or 1/2 large lemon
  • pinch of salt
  • 1/2 teaspoon garlic powder

Combine all ingredients in a bowl and mix gently.  Empty into a 2-2.5 quart baking dish, sprinkle with a little more cheese and bake for 20-25 minutes at 350 degrees.  Serve immediately with Fritos Scoops chips.

You can also cover tightly and refrigerate for a few hours before you need to bake.  Enjoy!


Black Bean Hummus

Do you love chickpea hummus?  Well here’s any easy version using canned black beans, and everyday pantry ingredients (no tahini!).  Great on tortilla or pita chips and veggies, or as a sandwich spread – just like it’s lighter-hued cousin.

I add in some sour cream for a smooth, spreadable result.  Try adding some fresh chopped cilantro and jalapeno for a kick!

The point is to really blend it well – at least several minutes.  It’ll be smooth and creamy and perfect!

Black Bean Hummus

Yield about 2 1/2 cups.

  • 2-15 ounce cans reduced or no sodium black beans,
  •      rinsed and drained
  • juice of a whole lime
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 cup reduced fat sour cream

Process all ingredients in a blender or food processor until smooth, scraping down sides as needed, 3-5 minutes.  Serve cold as you would chickpea hummus, or use as a spread on sandwiches.  Enjoy!