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[1] Take the ingredients of a Greek salad and turn it into a layered dip, served with pita chips (photo © SouthByMouth.Blogspot.com [now closed]).
[2] Kalamata olives are the traditional olives used in Greek salads, not the black olives in the photo above (photo © I. Gordutina | Panther Media).
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Yesterday, we discussed layered dips, beginning with the layered Mexican dip, also known as a layered bean dip and seven-layer dip.
We also introduced a layered Middle Eastern dip.
In Part 2, we travel beyond Mexico and the Middle East to Greece and India.
RECIPE #2: GREEK LAYERED DIP RECIPE
If you use a base of nonfat Greek yogurt layered with vegetables, your dip will be low in calories.
Ingredients
2 diced cucumbers (peel if waxed)
Feta cheese, crumbled
Green bell pepper, diced
Kalamata olives, pitted and sliced
16 ounces plain Greek yogurt, seasoned with fresh dill, garlic, salt, and pepper
1 can diced tomatoes, drained (fresh tomatoes in season)
Optional layers: babaganoush (eggplant dip), tabbouleh (bulgur, mint, finely chopped parsley, tomatoes)
Basil or oregano for garnish
Pita chips
Optional: anchovies, chopped flat-leaf parsley
Preparation
1. SPREAD seasoned yogurt across the bottom of a shallow bowl.
2. LAYER with diced tomatoes, cucumbers, and olives.
3. SPRINKLE with crumbled feta and oregano/parsley.
Continue below fo:
Indian Layered Dip
Warm Pizza Layered Dip
Middle Eastern Layered Dip
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RECIPE #3: INDIAN LAYERED DIP RECIPE
Ingredients
1 cup sour cream
1 tablespoon curry powder
1/2 cup shredded coconut
1/2 cup salted peanuts
2 cups shredded or crumbled paneer cheese
8 ounces cream cheese, softened
1/2 cup chutney
4 green onions, chopped
Sliced naan or other Indian bread; or use pita chips
Preparation
1. BLEND together the sour cream and curry. Spread across the bottom of a shallow glass bowl, baking dish, or pie plate.
2. ADD a layer of coconut and peanuts, followed by a layer of paneer cheese.
3. BLEND cream cheese with chutney and layer on top. Sprinkle with green onions.
4. SERVE with pieces/slices of Indian bread: chapata, naan, pappadum or whatever you can find (try an International supermarket). Or, pita chips will do nicely.
RECIPE #4: WARM PIZZA DIP RECIPE
Ingredients
1/2 cup sour cream
8 ounces cream cheese, softened
1 teaspoon Italian seasoning*
1/2 cup chunky pasta/pizza sauce
1/4 cup chopped green bell pepper
1/3 cup sliced mushrooms
1/4 cup sliced green onions
1/2 cup diced pepperoni or sausage
1 cup shredded mozzarella cheese
Toasted baguette or Italian bread slices (bagel chips and pita chips also work)
9″ pie plate
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[3] With an Indian dip, use Stonefire Naan).
[4] A warm pizza dip. See the recipe at left (photo © My Baking Addition).
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*Create your own Italian seasoning with dried spices, 1/4 teaspoon each basil, marjoram and oregano plus 1/8 teaspoon rubbed sage.
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Preparation
1. PREHEAT oven to 350°F (175°C).
2. BEAT sour cream, cream cheese and Italian seasoning on medium speed until smooth, 1 to 2 minutes. Spread evenly over the bottom of the pie plate.
3. LAYER other ingredients in the order listed.
4. BAKE for 10 to 12 minutes until heated through; top with mozzarella. Continue baking for 4 to 5 minutes or until cheese is melted.
5. SERVE warm with toasts.
Here’s a recipe variation from the blog, MyBakingAddiction.com.
MIX & MATCH: OPTIONAL INGREDIENTS FOR ANY LAYERED DIP
You can add any ingredients to the layers that appeal to you. Some ideas:
Almonds, sliced
Artichoke hearts, chopped
Mozzarella cheese, shredded
Pesto
Pistachio nuts
Raisins or dried berries (blueberries, cranberries)
Red onions, finely sliced
Sundried tomatoes
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[5] The original seven-layer dip recipe (photo © McCormick).
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The first layered dip we encountered was the iconic layered Mexican dip, also known as a layered bean dip/refried bean dip, nacho dip, taco dip, Tex-Mex dip and five-, six- or seven-layer dip.
Dipped with taco chips, it was the rage.
Made from healthful ingredients, it may be time to add into (or back into) your repertoire, starting with Super Bowl Sunday.
The layered dip is typically built in a glass bowl that shows off the different colors and textures of the layers: refried beans, shredded Cheddar or Jack cheese, guacamole, diced tomatoes, salsa, canned green chiles, olives, and shredded lettuce, with some seasonings such as taco seasoning or a dusting of cumin.
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Variations proliferated, including a bean-focused dip with whole black beans and pinto beans, with or without the layer of the refried beans; cubed avocado instead of guacamole; Greek yogurt instead of sour cream; cilantro and scallions, keeping the diced tomatoes and shredded romaine.
One can regret that, after a few guests have dipped their chips, the pretty layered dish turns into an unattractive mush. If you have aesthetic standards, there are two solutions to this:
Make very thin layers on a flat dish (see this example of a thin layered dip)
Make individual flavored dip cups (use rocks glasses or plastic 4-ounce cups)
And enjoy them guilt-free: Even the Tex-Mex dip is relatively healthful, if higher in calories: The beans are protein, avocados are a great nutrition food and a top-quality brand of corn/taco chip (we like Food Should Taste Good, Garden Of Eatin’ and Rosa Mexicano) is whole grain.
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RECIPE #5: MIDDLE EASTERN LAYERED DIP RECIPE
This recipe comes to us from ZoesKitchen.com.
Ingredients
1 tub (16 ounces) hummus (or make this hummus recipe)
1 can diced tomatoes, drained (use fresh tomatoes in season)
2 diced cucumbers (peel if waxed)
Crumbled feta
Diced olives
Basil or oregano for garnish
Pita chips
Optional ingredients: capers, sweet onions, flat-leaf parsley
Preparation
1. SPREAD hummus across the bottom of a shallow bowl
2. LAYER with diced tomatoes, cucumbers, and olives.
3. SPRINKLE with crumbled feta and basil/oregano.
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[6] A Middle Eastern layered dip (photo © Zoe’s Kitchen).
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