7-Layer Greek Dip

I've been meaning to accomplish two things recently with The Community Plate.  The first is to try more meatless recipes throughout my blog, and the second is to come up with a good Super Bowl game-day recipe.  Put those two things together, and you get this layered Greek dip!  As Guy Fieri would say, "Welcome to Flavortown!"  Between the fresh dill, Kalamata olives, and hints of lemon, the flavors in this dip will pop, and they all marry so well together.  This isn't the quickest recipe to make, but the game doesn't start until 6:30pm, so you've got all day to shop, cook, and finish this delicious and enjoyable dip that will please everyone at the party!  Lists of ingredients are broken down by layer, starting with the bottom.  Enjoy!

Bottom Layer:
8 oz. Feta cheese
1/8 tsp. fresh dill
5 oz. Ricotta cheese
4 tbsp. sour cream
1 tsp. onion powder
Salt and Pepper

Second Layer:
2 tbsp. olive oil
1 medium eggplant, diced
2 tbsp. roasted red peppers
1 tsp. minced garlic
1/4 tsp. fresh dill
1/4 tsp. dried oregano
2 tbsp. tomato paste
1/4 cup white wine
Salt and pepper

Third Layer:
2 cucumbers, finely chopped
3 tbsp. extra virgin olive oil
2 tbsp. Kalamata olive juice
1 tbsp. balsamic vinager
1 tsp. red pepper flakes
Salt and pepper

Fourth, Fifth, Sixth Layers:
10 oz. Kalamata olives, pitted and chopped
10 oz. roasted red peppers, finely chopped
4 oz. Feta cheese, crumbled

Seventh Layer:
4 oz. sour cream
2 oz. buttermilk
2 tbsp. fresh dill
Zest of 1 lemon
Salt and Pepper
Onion powder

1.  Start your bottom layer by adding all of the ingredients to a food processor.  Pulse until all ingredients are incorporated, but don't mix until smooth - you'll want the texture of Feta crumbles to stay intact.

2.  For the second layer,  swirl your olive oil in the bottom of a non-stick skillet.  Drop in your eggplant, garlic, and roasted red peppers and saute until the eggplant is translucent and soft.  Add your dill and oregano to the pan, along with the tomato paste and mix until incorporated.  Add the white wine and reduce until evaporated.  Transfer the contents of your pan to a food processor and pules until smooth.  Transfer to the fridge and let cool, then layer on your Feta mix.

3.  The third layer is a simple, marinated cucumber mix.  In a bowl, mix all of the third layer ingredients together, and refrigerate to let flavors marry.  After the cucumbers come out of the fridge, drain and layer on top of your eggplant mixture.

4.  Layers four, five, and six are easy!  Simply make sure the peppers and olives are finely chopped (I like it this way because it's easier to pick up small pieces with pita chips or tortillas) and layer them on top of each other.  Sprinkle crumbled Feta on top.

5.  For the seventh layer, mix all ingredients in a food processor until very smooth.  Transfer to a squeeze-bottle and drizzle on top the dip.  Grab some chips and enjoy - you deserve it! ;-)

 Isn't this just the prettiest eggplant?!


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