My mama is a potluck queen.
Any time we’d need to bring a dish to a party, gathering, soiree, fete, gala, etc. etc. (she’s one popular lady), she always knew the perfect recipe to whip up that everyone would gobble up. Meatballs in a slow cooker? Done and delish. Deviled eggs? Best ever. Broccoli-cashew salad? I’m raving over salad, people, SALAD. So you know it’s good stuff.
Her Mexican 7-layer dip was no exception. Now I know what you’re thinking – “but we’re talking about GREEK 7-layer dip, here, aren’t we?” Why yes, yes we are. Using my mother’s uncanny ability to make any potluck dish a smashing hit, I came up with my own Mediterranean version of 7-layer dip that is just as crowd-pleasing. Seriously, friends. My mouth is salivating just looking at these photos. It must be made immediately, and often. Good thing it takes, like, half a TV show long to make.
So let’s get to it! Opa!
First, chop up your ingredients and make the red pepper spread. Roasted red peppers, some Yoplait Greek yogurt, garlic, basil, salt and pepper make merry in a food processor and then form the foundation of this killer appetizer. You’ll have quite a bit of this unbelievably yummy stuff leftover to use as a separate dip for chips or to spread on sandwiches, etc. You’re welcome.
Next, layer on some hummus, then cucumbers…
Then add the olives, feta cheese, sun-dried tomatoes and chopped scallions.
AND THAT’S IT. No, really. Now take a look at your beauteous creation!
And now, grab a pita chip, and dig in. You deserve it after all that hard work.
Next time you’ve got a fancy fete to attend (or just have a good ol’ fashioned hankering for 7-layer dip), take a chance on this Greek version. Before you know it, you’re the next potluck queen or king!
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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