Best 8 Greek Vegetable Dip For Zwt6 Recipes

GREEK YOGURT VEGGIE DIP RECIPE BY TASTY

Steps:

• Slice green pepper.
• In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
• To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
• Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
• Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
• Enjoy!

GREEK GODDESS DIP

Steps:

• Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
• With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
• Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

VEGGIE DIP

Steps:

• In a bowl combine all ingredients.
• Mix together until combined & serve with vegetables of choice.

SEVEN-LAYER VEGETARIAN GREEK DIP

Steps:

• Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl.
• Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers.
• Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture.
• Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips.
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• From Food Network Kitchens

GREEK VEGETABLE DIP FOR ZWT6

Steps:

• Using a blender (or immersion blender), combine cottage cheese, oregano & garlic powder. Blend until smooth.
• Add Feta cheese & blend until smooth.
• Stir in remaining ingredients + optional adds (if used) & chill 2 hrs before serving.

GREEK-INSPIRED 7-LAYER DIP

Steps:

• Spread cream cheese in a pie plate or medium serving dish until bottom is covered. Cover with cream cheese. Top with tomatoes and cucumber. Sprinkle onion evenly over top. Sprinkle feta cheese over onion. Top with Kalamata olives.

GREEK GARDEN APPETIZER

Steps:

• In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-in. pie plate. Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture. Serve with pita bread. Refrigerate leftovers.

FAT FREE VEGETABLE DIP

Steps:

• Mix sour cream and ranch dressing and chill!
• Serve with any vegetables.