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Goat Cheese DipGoat cheese, olives and fresh thyme make a delicious Greek-style dip. The recipe is below. Photo courtesy of DeLallo.com.
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November 2005
Updated March 2009

Product Reviews / Main Nibbles / Cheese-Butter-Yogurt

Layered Dip Recipes

Page 2: Pick A Recipe Inspired By A Favorite World Cuisine

 

 

This is Page 2 of a two-page article. Click here for the Indian Layered Dip on Page 1 and our notes on the use of sour cream, yogurt and cream cheese.

Use the recipes below as a point of departure to create your own layered dips. Your own “perfect” recipe will depend on the kind of seasonings you prefer, and the intensity of the flavors. To experiment, start with half a cup of everything and work on the proportions until you have a mix you think is perfect. You can alter any of the variations below by mixing two cloves of minced garlic into the sour cream or yogurt; adding chopped nuts, olives, or scallions.

 

  • Barbecue Layered Dip: Shredded barbecue pork or chicken (1-1/2 pounds), cooked whole kernel corn, canned black beans, shredded cheddar cheese, chopped tomato, sliced black olives. Layer the shredded meat, corn kernels, and beans in a shallow microwaveable bowl or large plate. Cover with plastic wrap, puncturing to create a vent. Microwave on High for about 2 minutes 30 seconds. Remove, sprinkle with shredded cheddar, then top with chopped tomato and olives. Serve with red and blue corn chips. (This is the only heated dip in our group.)
  • California Layered Dip: Goat cheese, shredded basil, sun-dried tomatoes, slivered almonds. Serve with sliced baguette and olive bread.
  • Cinco de Mayo Mexican Dip: This recipe is courtesy of the California Milk Advisory Board. You’ll need:
    2 cans refried beans
    1 ounce packaged taco seasoning mix
    2 cup guacamole
    1 1⁄2 cup Mexican blend (or regular) shredded cheese
    (it’s more economical to buy a habañero or jalapeño
    cheese like Cabot’s and shred your own)
    1 pint reduced fat sour cream
    1 1⁄2 tablespoons mashed chipotle chiles in adobo sauce
    1 cup tomatoes, chopped
    1 jalapeño chile, seeded and minced
    1⁄2 cup peeled and chopped tomatillos
    1 cup minced red onion
    1 1⁄2 tablespoon fresh cilantro, chopped
    1 teaspoon lime juice
    1⁄2 teaspoon garlic salt
    (1) First make salsa by combining the tomatoes, jalpeño Mexican Dippepper, tomatillos, red onion, fresh cilantro, lime juice, and garlic salt in a small bowl; set aside. (2) For the dip, stir together the beans and taco seasoning. Mix until well blended and spread into the bottom of a glass bowl or a 13x9-inch glass dish. Top with guacamole and cheese. Stir together the sour cream and chipotle chiles in a small bowl; carefully spread over the cheese. Top with salsa. Serve immediately with tortilla chips.
  • Greek Layered Dip: Layer hummos or baba ganoush, crumbled feta, pitted greek olives, chopped red, green, and yellow bell peppers, with accents of snipped dill and lemon zest. Serve with pita wedges.
  • Goat Cheese Dip: This recipe is courtesy DeLallo.com, makers of olives and other fine specialty foods(see photo above). Assemble 11 ounces fresh goat cheese, 3/4 cup light cream, 1 cup pitted Kalamata and 1 cup green olives (chopped roughly) and 1 sprig fresh thyme leaves. Mix the goat cheese and cream together until smooth and spreadable. Spread 1/3 of the mixture onto the bottom of a clear glass bowl. Spread the chopped Kalamata olives over the surface; make sure to spread the olives all the way out to the walls of the bowl so the presentation is attractive. Spread another layer of goat cheese spread on top of the chopped Kalamatas. Top that layer with green olives and finish the dish by spreading the remaining cheese spread on top. Smooth the top surface. Refrigerate for at least two hours before serving. Sprinkle the fresh thyme on top for garnish and serve at room temperature with a crisp flatbread, cracker or thin-sliced crusty bread.
  • Italian Layered Dip: Layer shredded zucchini, shredded provolone or mozzarella, chopped plum tomatoes (fresh or canned), pesto. Serve with thin slices of Italian bread.
  • Seafood Layered Dip: Layer shrimp or crab (or mixture), cocktail sauce, chopped water chestnuts, grated white cheddar, dill accents. Serve with rice crackers, water biscuits, and thin slices of baguette.
pepperoni pizza layered dip
Pepperoni Pizza Dip copyright © 1997 Land O’Lakes, Inc. Click here for recipe.

If you’d like to suggest other layered dip recipes, use the Contact Us link on this page.

 

 

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