Friday Flashback: 10-Layer Greek Dip

by Sarah on January 11, 2013 · 16 comments

In former Friday Flashbacks, I simply recopied the original text and attempted to improve the often-horrific photos from a former favorite, then republished it for a fun, nostalgic return to the time when I was actually witty and occasionally downright hilarious.

photo not really connected to what i just said, but there was a lot of words in this intro. i needed to break things up.

This week, I have the opportunity of combining a Friday Flashback with a Recipe Redux, because over the holidays, I remade my 10-Layer Greek Dip for second Christmas with Stepfather Smart’s family. Brand new photos, and brand new, even more ecstatic reactions. [Mama Smart even ate it straight up with a spoon* over the next two days.] 

*I used my fingers. We all have our preferred methods of consumption.

So, today I’m taking a note from the Girl Scouts and making (somewhat) new posts while keeping (parts of) the old.


Let’s talk about the importance of layers.

No, I’m not prepping you to go on a hike where it is necessary to layer your clothing for protection against all possible changes in weather. I’ve simply been inspired by parties in which the class Seven-Layer Dip made appearances, in both traditional, and non-traditional forms.

 Y’all know what I’m talking about, right? If you are from the East Coast you do. Although I learned that in Texas, the Southwestern prty dip of choice was undeniably Crockpot queso, back East, it’s Seven-Layer Dip.In addition to that feast of guacamole, beans, sour cream, and cheese, there are all sorts of other wonderful layered recipes, from trifles to “Hello, Dolly!” Bars (it’s so nice to have you back where you belong…) to something called Seven-Layer Salad that I vaguely remember my mom making for potlucks when we were little that involved frozen peas.

My own culinary philosophy tends to be that I might as well just keep adding ingredients to a dish, because if they taste great separately, why not make them taste amazing together? So, for me, layering is key.

And since it is Greek Week, we should probably layer GREEK ingredients, right? :)The original version of this dip was a Nine-Layer Greek dish of glory created by my friend Rebecca in Austin. Although her recipe was inspirationally great, I had to go and one-up her with the addition of eggplant.The first time I made this dip, I used baba ghanoush. The canned–yes, canned–version I loved (and still do, if I ever stumble upon it at a Middle Eastern market) was not super jazzed up, just eggplant and salt, so, when faced with a lack of prepared baba at home with Mama Smart, I simply steamed [slash] roasted half of an eggplant for use instead.

some salt, a little water in the bottom of the pan, and 400 degrees for about 25 minutes

Besides, baba ghanoush–like guacamole–is best when it is pure.

Aside from the eggplant, there was no cooking involved. This is more a list of ingredients to layer than a recipe.

 Layer #1: Hummus

*Any flavor, but perhaps you could try Pomegranate Honey Mustard?

Layer #2: Spinach (chopped)

Layer #3: Artichoke Hearts (chopped)

Layer #4: Roasted Red Peppers (diced)

Layer #5: Roasted Eggplant [slash] Baba GhanoushLayer #6: Greek Yogurt (I use 2% Chobani*)

*If you need some, I happen to be giving it away.

this is a bit like icing a cake when it is still warm. luckily you cover it up quickly.

Layer #7: Tomatoes (fresh or sundried)

bonus? most of the prep work can be done in advance for easy assembly.

Layer #8: Sliced Olives

Layer #9: Sliced Green OnionsLayer #10: Feta (crumblies)

And that’s it! (Although you can add the optional eleventh layer of dried oregano, if you want to add a little sumpin’ sumpin’ extra. :))

This 10-Layer Greek Dip tastes great with crackers, pita chips, or cucumbers. [Or, as mentioned above, with a spoon.]

It truly is a dip for the gods.10-Layer Greek Dip

  • 8-10 oz. hummus
  • 1/2 cup chopped fresh spinach
  • 1/2 cup chopped artichoke hearts
  • 1/2 cup diced roasted red peppers
  • 1/2 eggplant, salted, roasted/steamed, and mashed [or prepared baba ghanoush]
  • 3/4 cup Greek yogurt [I like Chobani]
  • 1/2 cup tomatoes–fresh or sundried–finely diced
  • 1/4 cup sliced black olives
  • 4 green onions, whites and light greens, chopped
  • 1/3 cup feta crumblies
  • dried oregano (optional)
  1. Spread hummus in the bottom of an 8″ square pan.
  2. Top hummus with spinach, artichoke hearts, roasted red peppers, and eggplant.
  3. Using a spatula, carefully spread Greek yogurt over eggplant.
  4. Top yogurt with tomatoes, olives, and green onions.
  5. Sprinkle on feta and oregano (if using).
  6. Serve with crackers, pita chips, or sliced cucumbers.

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