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Recipe for 7-Layer Greek Meze Dip by Dawn’s Recipes

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Recipe for 7-Layer Greek Meze Dip by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect 7-Layer Greek Meze Dip. This dish qualifies as a Easy level recipe. It should take you about 35 min to make this recipe. The 7-Layer Greek Meze Dip recipe should make enough food for 8 servings.

You can add your own personal twist to this 7-Layer Greek Meze Dip recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 7-Layer Greek Meze Dip recipe.

Ingredients for 7-Layer Greek Meze Dip

  • 1/3 cup bulgur
  • Kosher salt
  • 1 teaspoon olive oil
  • 1 small eggplant
  • 1/2 medium zucchini
  • Olive oil
  • Kosher salt
  • 3 plum tomatoes, chopped
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 cup plain Greek yogurt
  • 1/2 cup diced cucumber
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup hummus, preferably roasted red pepper flavor
  • 1/3 cup kalamata olives, pitted and coarsely chopped
  • 3 ounces feta, crumbled (about 3/4 cup)
  • Pita chips, for serving

Directions for 7-Layer Greek Meze Dip

  1. For the bulgur: Bring 1/3 cup water to a boil in a small saucepan; add the bulgur, season with salt and simmer over low heat, covered, until tender, 10 minutes. Add the olive oil and fluff with a fork; let cool.
  2. For the grilled vegetables: Slice the eggplant and zucchini lengthwise 1/2 inch thick. Toss with olive oil and salt in a large bowl. Cook on a grill pan over medium-high heat, turning, until tender, about 8 minutes. Let cool, then coarsely chop.
  3. For the tomatoes: Toss together the tomatoes, mint, parsley, onion, olive oil and lemon juice in a medium bowl.
  4. For the tzatziki: Combine the yogurt, cucumber, lemon juice and olive oil in a small bowl. Season with salt and pepper to taste.
  5. Spread the hummus in the bottom of a 2-quart bowl or small trifle dish. Top with the chopped olives. Add the chopped grilled vegetables, then the tzatziki. Top with the cooked bulgur, then the tomato mixture. Crumble the feta in an even layer over the top. Scoop out the dip with a big spoon and serve with the pita chips.

Cookware for your recipe

You will find below are cookware items that could be needed for this 7-Layer Greek Meze Dip recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • European Recipes
  • Greek Recipes
  • Dip – Dip or DIP, may refer to:
  • Feta – Feta (Greek: φέτα, féta) is a Greek brined curd white cheese made from sheep’s milk or from a mixture of sheep and goat’s milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is crumbly and has a slightly grainy texture. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”). It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes.Since 2002, feta has been a protected designation of origin in the European Union. EU legislation and similar legislation in 25 other countries limits the name feta to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which are made from sheep’s milk, or from a mixture of sheep’s and up to 30% of goat’s milk from the same area.Similar white, brined cheeses (often called “white cheese” in various languages) are made traditionally in the Mediterranean and around the Black Sea, and more recently elsewhere. Outside the EU, the name feta is often used generically for these cheeses.
  • Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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