A New 7-Layer Dip
Our Mexican 7-Layer Dip from a couple of months ago was so popular that it got me thinking about other possibilities. After all this style of layered appetizer is attractive and easy to assemble. Plus it’s such a simple, appealing way to serve a crowd. With tailgating in full swing and the holiday season just days ahead, I thought now was the time to roll one out.
A Greek version quickly came to mind. I started by replacing the chili and lime refried bean layer with pureed white beans flavored with oregano, garlic, and lemon juice. While the flavors were good, this white bean spread wasn’t as thick, leaving the dip a little soupy. Ultimately I switched back to refried beans, but flavoring them Greek.
For the avocado layer I made a roasted red pepper spread or Htipiti pronounced (hih-tee-pee-tee). Jarred roasted red peppers and a food processor made this dip come together very quickly.
I substituted Greek yogurt in the sour cream layer, chopped marinated artichoke hearts for the salsa, kalamatas olives for canned black ripes, feta for pepper Jack, and the scallions stayed the same.
The result: a new dip with all the appeal of its Mexican counterpart. If your house is anything like mine, you’ll get raised eyebrows and recipe requests next time you serve this one.
- 1½ cups crumbled feta cheese, divided
- 1 large roasted red pepper, from a jar (a heaping ½ cup)
- 2 scallions, cut into 2-inch lengths, plus ½ cup thinly sliced
- 1 large garlic clove
- ½ teaspoon plus 1 tablespoon fresh lemon juice, divided
- 1 bar (3 ounces) cream cheese
- 1 can (16 ounces) refried beans, drained
- 1 can (4.5 ounces) chopped green chiles, undrained
- ½ teaspoon each garlic powder and oregano
- Pinch salt
- 1 cup Greek yogurt (0% or 2%)
- ½ cup Mayonnaise
- 1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped (about ¾ cup)
- ¾ cup pitted kalamata olives, coarsely chopped
- 1 large bag pita chips
- Puree ¾ cup of the feta cheese with roasted pepper, the 2 scallions, garlic and ½ teaspoon of lemon juice until minced. Add cream cheese and continue to process until smooth; set aside.
- Mix beans, chiles, garlic powder, oregano, salt, and remaining 1 tablespoon of lemon juice; set aside. Mix yogurt and mayonnaise.
- Spread bean mixture over the bottom of a 9-inch deep-dish pie plate or similar size dish, followed by roasted red pepper mixture, and then the yogurt mixture. Sprinkle on artichoke hearts, then olives, then remaining ¾ cup feta. Can be covered and refrigerated overnight. When ready to serve, sprinkle with scallions.