"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." — REDNEKKCHIKK
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2 (8 ounce) containers
1 (8 ounce) package
cream cheese, softened
1 (8 ounce) package
feta cheese, drained and crumbled
salt and pepper to taste
English cucumber, peeled and diced
roma (plum) tomatoes, seeded and chopped
green onions, chopped
1 (4 ounce) can
sliced black olives
black pepper to taste
pita bread rounds, cut into triangles
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.
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!
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.
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.
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
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.
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.
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...
* Percent Daily Values are based on a 2,000 calorie diet.
Two Layer Greek Dip
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 135
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