FROM 30/10'S KITCHEN...

Greek 6 Layer Dip

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Greek 6 Layer Dip

Makes 5 servings: Each Serving Counts towards 2 cups of vegetables, 1 tablespoon Oil, 1 tablespoon Feta Cheese

 

INGREDIENTS

Baba Ganoush
 2 cups Eggplant
 ½ cup Onion
 1 garlic Clove, peeled
 3 tablespoons Olive Oil, divided
 1 tablespoon Lemon Juice
 1 teaspoon Garlic Powder
 1 teaspoon Cumin
 ¼ teaspoon Sea Salt
Dressing
 2 tablespoons Olive oil, divided
 2 tablespoons Red Wine Vinegar
 1 teaspoon Oregano
 Sea Salt to Taste
 Black Pepper to Taste
Layers
 1 cup Cucumber, diced
 ½ cup Roma Tomatoes, diced
 ¾ cup + 2 tablespoons Reduced Fat Feta cheese
 ½ cup Green Onion, sliced thin
 2 cups of approved vegetables for dipping

 

DIRECTIONS

1

Heat oven to 450ºF and prepare a baking sheet by covering it with parchment paper.

2

Halve the eggplant, quarter the onion and place them on the baking sheet, coat with 1 tablespoon of Olive Oil. Then place the sheet into the oven and bake for 20 minutes. Add in the garlic clove, and continue to bake for another 10 minutes or until the eggplant is soft and the onion is just starting to golden.

3

Remove the baking sheet from the oven. Use a spoon to scoop out the inside of the eggplant and place it in the food processor and the onion and garlic.

4

Pulse the food processor to break up the eggplant, onion and garlic then add in 2 tablespoons of Olive Oil, and the lemon juice. Add sea salt to taste. Continue to pulse until a smooth consistency is reached. Then set aside.

5

In a small bowl combine 2 tablespoons of olive oil, red wine vinegar, oregano, stir to combine. Add sea salt to taste, then set aside.

6

Pour the eggplant mix into a shallow dish (like a 9x9 in pan), top with a layer of cucumbers, then tomatoes, then reduced fat feta cheese, finish with the green onions and the dressing.

7

Serve alongside fresh vegetables like zucchini, yellow squash, cucumbers, carrots, bell peppers, cauliflower etc.

 

Ingredients

Baba Ganoush
 2 cups Eggplant
 ½ cup Onion
 1 garlic Clove, peeled
 3 tablespoons Olive Oil, divided
 1 tablespoon Lemon Juice
 1 teaspoon Garlic Powder
 1 teaspoon Cumin
 ¼ teaspoon Sea Salt
Dressing
 2 tablespoons Olive oil, divided
 2 tablespoons Red Wine Vinegar
 1 teaspoon Oregano
 Sea Salt to Taste
 Black Pepper to Taste
Layers
 1 cup Cucumber, diced
 ½ cup Roma Tomatoes, diced
 ¾ cup + 2 tablespoons Reduced Fat Feta cheese
 ½ cup Green Onion, sliced thin
 2 cups of approved vegetables for dipping

Directions

1

Heat oven to 450ºF and prepare a baking sheet by covering it with parchment paper.

2

Halve the eggplant, quarter the onion and place them on the baking sheet, coat with 1 tablespoon of Olive Oil. Then place the sheet into the oven and bake for 20 minutes. Add in the garlic clove, and continue to bake for another 10 minutes or until the eggplant is soft and the onion is just starting to golden.

3

Remove the baking sheet from the oven. Use a spoon to scoop out the inside of the eggplant and place it in the food processor and the onion and garlic.

4

Pulse the food processor to break up the eggplant, onion and garlic then add in 2 tablespoons of Olive Oil, and the lemon juice. Add sea salt to taste. Continue to pulse until a smooth consistency is reached. Then set aside.

5

In a small bowl combine 2 tablespoons of olive oil, red wine vinegar, oregano, stir to combine. Add sea salt to taste, then set aside.

6

Pour the eggplant mix into a shallow dish (like a 9x9 in pan), top with a layer of cucumbers, then tomatoes, then reduced fat feta cheese, finish with the green onions and the dressing.

7

Serve alongside fresh vegetables like zucchini, yellow squash, cucumbers, carrots, bell peppers, cauliflower etc.

Greek 6 Layer Dip

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