Week 33


I found this recipe in the Food Network Magazine and decided to made it as an appetizer for my company holiday party. Let me tell you, it was a hit! I received so many complements, and recipe requests. This recipe is totally a keeper!

Greek Layered Dip With Pita Chips


114-ounce package pita bread

(or packaged pita chips)

Olive oil cooking spray

4teaspoons Greek seasoning

(I used a Mediterranean rub)

1Pound ground lamb

1teaspoon garlic salt

116-ounce container prepared hummus

(I used roasted red pepper hummus)

1 1/2Cups tzatziki (gyro sauce)

1Cup shredded iceberg lettuce

2Medium roma tomatoes, diced

1/2 diced red onion

1/2 Cup kalamata olives, chopped

14-ounce container crumbled feta cheese

  1. Preheat oven to 375˚. Line 1-2 baking sheets with foil. Cut the pita rounds into eights. Split each piece in two and place on the baking sheet., with the inside of the bread facing up. Spray with olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7-10 minutes, or until golden.
  2. In a large skillet, brown the ground lamb with the garlic salt and remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then tzatziki. Layer with lettuce, tomatoes, onion, olives, and feta. Serve the dip at room temperature with pita chips!

December 2010 Food Network Magazine


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