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7 Layer Dip, Greek-style

Who doesn't love 7-layer "Mexican" dip? However you make it, whatever layers you choose, there's nothing else to say about it except, "Pass the Fritos."

Reading around the internet this week, I've noticed a trend in Mediterranean-inspired 7-layer dips.  I'm not making this for my SuperBowl party but if I were, this is how I would do it.

Starting from the bottom and working my way up, my layers would be as follows:

1. Homemade lemon-y hummus, kinda chunky—room temp.
2. Ground lamb sauteed with garlic, olive oil, marjoram, and mint—still warm
3. Finely chopped red onion
4. Chopped, seeded Persian or English cucumbers
5. Chopped, seeded tomatoes
6. A layer of homemade tzaziki
7. A scattering of seeded kalamata olives and a sprinkling of mint

And I would serve this with fresh-baked pita chips. Hmmmm. Maybe I will make this.  That's the problem with SuperBowl parties: too much good food from which to choose.

February 01, 2007 in Appetizers/Antipasti/Nosh/Snacks, Comfort Food, Food and Drink, Holiday food, Lamb, Mexican/Mexican-inspired, Tips/Tricks/Shortcuts |

Tags: 7 layer dip, appetizers, greek food, mediterranean, superbowl party, superbowl party food

Comments

Amy

But--no baba? Baba is the best part!

Posted by: Amy | February 01, 2007 at 07:02 PM

maggie

Damn that sounds good. But the thing is, there are lots of other good reasons for a party - not just a mere football game.

Posted by: maggie | February 02, 2007 at 04:48 AM

SA

Inspired -- I'd been trying to come up with something vegan and delicious. I think I can make this work, although I might only have 5 layers!

Posted by: SA | February 02, 2007 at 01:44 PM

SA

Inspired -- I'd been trying to come up with something vegan and delicious. I think I can make this work, although I might only have 5 layers!

Posted by: SA | February 02, 2007 at 01:44 PM

Alisyn

Please make this. If not Sunday, then soon. My mouth is watering.

Posted by: Alisyn | February 02, 2007 at 03:15 PM

Michelle

Genius! Why didn't someone think of this sooner? I'm definitely making this at the next thing-- I know we'll have some get together soon.

Posted by: Michelle | February 12, 2007 at 12:01 PM

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Genius! Why didn't someone think of this sooner? I'm definitely making this at the next thing-- I know we'll have some get together soon.

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  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
  • Food Processor
    Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess.
  • Global Knives
    I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one.
  • Instant Hot Water Dispenser
    If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets.
  • Microplane Grater/Zester
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  • Penzey's Spices
    A great resource for all your herb and spice needs.
  • Rice Cooker
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  • Silpat
    Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker.
  • Stick or Immersion Blender
    It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.

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