Two Layer Greek Dip Recipe - Allrecipes.com
Two Layer Greek Dip Recipe
  • READY IN 3+ hrs

Two Layer Greek Dip

Recipe by  

"This two layer dip is perfect for almost any occasion! Easy to prepare, easy to customize, and absolutely delicious with either pita bread or tortilla chips. The creamy mixture should be allowed to sit for a few hours minimum to let the flavors blend, overnight is ideal."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. In a bowl, stir together the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.
  2. Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.
  3. To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper as desired. Spoon onto pita wedges.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 3 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2004

I used sun dried tomatoes instead of fresh and kalamata olives instead of black plus I added pesto sauce. I layered the feta mixture, then pesto, feta again, sundried tomatoes and olives, feta, then topped with cucumber and green onion. It was wonderful! Dip should be kept cold though. As it sat out it got a bit watery looking.

 
Most Helpful Critical Review
Jan 04, 2006

I think I should have strained the yogurt or something because it was really soupy pretty quickly and kind of ruined it. I thought it tasted great, and I would like to try it again. I loved the combination of flavours and included a lot of my favorite things!

 
Aug 31, 2008

I used Greek strained plain yogurt. I found it in my grocery stores natural food section. It has the consistency of sour cream and a better flavor than regular plain yogurt. That took care of the watery issues. I also used a crumbled feta that had Mediterranean herbs mixed in to add more flavor than garlic and pepper.

 
Mar 24, 2006

To avoid it getting watery, try one of two things: Substitute sour cream for the yogurt (which I do, because sour cream just holds up better) OR put the yogurt in a cheesecloth-lined mesh strainer overnight and turn it into yogurt cheese before using. There will be a lot less liquid that way.

 
Jan 09, 2007

Just responding to the watery/soupy problem... first as another person said, keep veggies separate until right before you serve, I always have them pre-diced in a bowl and add as needed. Also both layers should be kept cold as longas ossible. I find alot of the time I add a bit more feta and cream cheese so that the mix starts out very paste-like as well.. Next time I make this I tink i might try out some of the other suggestions for a change though. My husband laughs because whenever I am home alone for a couple of days I make a big batch of this stuff and pretty much live off of it...

 
Feb 16, 2010

i loved it.....i used light sour cream and added dried basil, oregano and salt. i used pita chips and also cut up everything bagels for dipping.....YUMMY

 
Apr 26, 2010

I made this for a get together with my girlfriends to rave reviews. I used Fage nonfat Greek yogurt which is so thick it didn't need to be drained as do some other yogurts. Since I already had it in my refgrierator, I did add in a layer of pesto sauce as another reviewer reccommended. While this was a nice addition, I probably won't repeat next time.

 
Sep 05, 2008

Very good, but the best trick to avoid the 'yogurt soup' effect, is to drain your yogurt in cheese cloth for a few hours before preparing the dish. That's the key.

 

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Nutrition

  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 719 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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