This 7 layer dip will help keep your game day menu on the lighter side.
Don’t get me wrong. I could eat “football food” anytime, any day. But as we all know most of that stuff is loaded with calories and fat. Which is why it’s so darn tasty.
So though I love it, it’s just not in the calorie budget.
Which brings us to this lovely little 7 layer dip. It’s all good things layered together on 1 plate.
The bottom layer is hummus. You can get my hummus recipe here.
Layer #2 is baba ghanoush. The recipe is below.
Layer #3 is ground lamb. You could of course use beef instead. Or make this vegetarian and leave out the meat.
Layer #4 is yogurt or labneh. You’ve heard of labneh right? If not, let me know if you’d like me to do a post on labneh.
Layer #5 is chopped cucumbers
Layer #6 is chopped tomato
Layer #7 is feta cheese, gloriously creamy, salty, tangy feta cheese. Of the bulgarian variety. The bulgarian feta is the most creamy of the feta cheeses in my opinion. I’ve tasted the Israeli and the Greek and they are both quite good. The French variety is good too. The domestic? It’ll do in a pinch. The Greek is a bit more salty. I like that. The bulgarian is my favorite though. Everyone has their faves. It’s a matter of preference.
Let’s talk about the baba ghanoush.
There’s actually another name for it – mutabal (um-tab-bal). Though most popularly known as baba ghanoush, some dialects or regions like where my family is from call it mutabal. The ingredients and method are the same though.
Here’s the recipe. I’m sorry I forgot to take photos as I was making it. I was so focused on making this 7 layer dip I forgot the step by steps of the mutabal.
1. Peel 1 large eggplant with a vegetable peeler. Cut the eggplant in half lengthwise.
2. lightly brush both halves with olive oil. sprinkle salt all over the eggplant
3. place eggplant and 2 garlic cloves on a foil lined pan.
4. roast at 400 degrees for about 40 minutes or until tender. It should break apart easily when you pull on it. Set aside and let cool. This step takes the longest. The rest of it comes together in less than 10 minutes.
5. peel the garlic. chop the eggplant in a few pieces and place in a blender along with the roasted garlic.
6. add 1 or 2 tablespoons tahini, 1 tablespoon yogurt (greek is fine), 1 1/2 teaspoons salt, 1 tablespoon lemon juice, 1 tablespoon water. I like to add the yogurt. It makes it creamier.
7. blend it until it’s smooth. add a little more water if it’s too thick. taste and adjust salt and lemon and blend more if needed.
It’s pretty much the same process as hummus.
You can also dip this with bread or spread it on your favorite sandwich.
Mediterranean 7 Layer Dip
Course: 🥘 Recipes u0026amp; Cooking TipsIngredients
- Baba Ghanoush
1 medium or large eggplant
2 tablespoons tahini
2 garlic cloves
1 tablespoon yogurt (or greek)
2 1/2 teaspoons salt (divided)
1 tablespoon lemon juice
1 tablespoon water
- Lamb
1/4 lb. ground lamb or beef (use as much as you like. there’s no set recipe for this)
1/4 teaspoon each of allspice, salt, pepper, garlic powder
olive oil for sautéing
Directions
- Baba Ghanoush
- Preheat the oven to 400 degrees
- Peel 1 large eggplant with a vegetable peeler. Cut the eggplant in half lengthwise.
- Lightly brush both halves with olive oil. sprinkle salt all over the eggplant
- Place eggplant and 2 garlic cloves on a foil lined pan.
- Roast at 400 degrees for about 40 minutes or until tender. Set aside and let cool.
- Peel the garlic. Chop the eggplant in a few pieces and place in a blender along with the roasted garlic.
- Add 1 or 2 tablespoons tahini, 1 tablespoon yogurt, 1 1/2 teaspoons salt, 1 tablespoon lemon juice, 1 tablespoon water
- Blend it until it’s smooth. Add a little more water if it’s too thick. Adjust salt and lemon juice to taste.
- Lamb
- heat 1 tablespoon olive oil in a small skillet
- add the lamb or beef and the spices
- sauté until meat is cooked through. this won’t take more than 6 or 7 minutes.
- Enjoy!
