How do I make a good greek dip?!
I just don't know the name, recipe please!?Www@FoodAQ@Com
Answers:
This is a great Greek Dip- pita, carrots, or chips works well with this
Feta Olive Dip
4 ounces reduced-fat cream cheese
1/2 cup crumbled feta cheese
1/2 cup reduced-fat sour cream
1/4 cup sliced ripe olives
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
Baked pita chips
Directions:
In a food processor, combine the first nine ingredients; cover and process until blended!. Transfer to a large bowl!. Cover and refrigerate for at least 1 hour before serving!. Serve with pita chips!. Yield: about 1-1/2 cups!.
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Feta Olive Dip
4 ounces reduced-fat cream cheese
1/2 cup crumbled feta cheese
1/2 cup reduced-fat sour cream
1/4 cup sliced ripe olives
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
Baked pita chips
Directions:
In a food processor, combine the first nine ingredients; cover and process until blended!. Transfer to a large bowl!. Cover and refrigerate for at least 1 hour before serving!. Serve with pita chips!. Yield: about 1-1/2 cups!.
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Melitzanosalata
Eggplant Dip Appetizer without Tomato
1 large eggplant
1/2 cup of extra virgin olive oil
4 teaspoons of wine vinegar
3 cloves of garlic, minced
sea salt
freshly ground pepper
Pierce the eggplant with a fork and char on the grill, or over an open flame (alternatively, broil for 10-15 minutes) until the eggplant turns black and is very soft!. Set to cool and drain on a rack with paper towels underneath!.
As soon as it can be handled, peel by hand (the skin will come off easily), and transfer to a bowl!. Chop the pulp into small pieces with a knife, and mash with a fork!. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended!. Stir in garlic, salt, and pepper!.
Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley!. This goes well with salty cheeses and fish mezethes like anchovies!.
Yield: about 1 1/2 cups
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Hummus with Tahini
2 1/2 cups of canned chickpeas, drained and rinsed
1/3 cup of freshly squeezed lemon juice
1/4 cup of tahini
2 cloves of garlic, crushed
1-2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
pinch of freshly ground black pepper
1 teaspoon of salt
1/3 cup of water
parsley and olive oil to garnish
Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds!. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds!. Blend in remaining lemon juice to taste!. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency!.
Pour into a serving bowl, cover and refrigerate for a few hours before serving!. (It can be eaten immediately, but becomes even more flavorful if left to chill well!.)
Drizzle of olive oil over the top and add a garnish of parsley before serving!. Serve with pita wedges or slices of whole grain breads!.
Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process!.
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Tzatziki
Traditional Yogurt, Cucumber, and Garlic Dip
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Prepare all ingredients in advance!. Combine oil and lemon juice in a medium mixing bowl!. Fold the yogurt in slowly, making sure it mixes completely with the oil!. Add the garlic, according to taste, and the cucumber!. Stir until evenly distributed!. Garnish with a bit of green and serve well chilled!.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint!. Tasty additions!
Shopping Tip:
The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results!. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt!.
Preparation Tips:
Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market)!. If not available, peel and seed the cucumber before dicing or grating!.
After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture!.
The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become!.
Storage:
Tzatziki will store safely in the refrigerator for several days!. If excess liquid accumulates on top, just pour it off!.
Serving Suggestions:
Friends who are passionate about tzatziki serve it with non-Greek foods including fried chicken, lunch/dinner omelets, and in other ways suited to their tastes!.
Www@FoodAQ@Com
Eggplant Dip Appetizer without Tomato
1 large eggplant
1/2 cup of extra virgin olive oil
4 teaspoons of wine vinegar
3 cloves of garlic, minced
sea salt
freshly ground pepper
Pierce the eggplant with a fork and char on the grill, or over an open flame (alternatively, broil for 10-15 minutes) until the eggplant turns black and is very soft!. Set to cool and drain on a rack with paper towels underneath!.
As soon as it can be handled, peel by hand (the skin will come off easily), and transfer to a bowl!. Chop the pulp into small pieces with a knife, and mash with a fork!. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended!. Stir in garlic, salt, and pepper!.
Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley!. This goes well with salty cheeses and fish mezethes like anchovies!.
Yield: about 1 1/2 cups
_____________________
Hummus with Tahini
2 1/2 cups of canned chickpeas, drained and rinsed
1/3 cup of freshly squeezed lemon juice
1/4 cup of tahini
2 cloves of garlic, crushed
1-2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
pinch of freshly ground black pepper
1 teaspoon of salt
1/3 cup of water
parsley and olive oil to garnish
Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds!. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds!. Blend in remaining lemon juice to taste!. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency!.
Pour into a serving bowl, cover and refrigerate for a few hours before serving!. (It can be eaten immediately, but becomes even more flavorful if left to chill well!.)
Drizzle of olive oil over the top and add a garnish of parsley before serving!. Serve with pita wedges or slices of whole grain breads!.
Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process!.
________________________
Tzatziki
Traditional Yogurt, Cucumber, and Garlic Dip
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Prepare all ingredients in advance!. Combine oil and lemon juice in a medium mixing bowl!. Fold the yogurt in slowly, making sure it mixes completely with the oil!. Add the garlic, according to taste, and the cucumber!. Stir until evenly distributed!. Garnish with a bit of green and serve well chilled!.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint!. Tasty additions!
Shopping Tip:
The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results!. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt!.
Preparation Tips:
Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market)!. If not available, peel and seed the cucumber before dicing or grating!.
After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture!.
The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become!.
Storage:
Tzatziki will store safely in the refrigerator for several days!. If excess liquid accumulates on top, just pour it off!.
Serving Suggestions:
Friends who are passionate about tzatziki serve it with non-Greek foods including fried chicken, lunch/dinner omelets, and in other ways suited to their tastes!.
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tzatziki, here's a recipeWww@FoodAQ@Com