Tag Archives: greek

Roasted Veggies with a Twist & Dip (Mar. 3, 2010)

I had some veggies leftover in my veggie drawer that needed to be used so I didn’t waste them. So, what did I do with them? I roasted them, of course! 450 degrees Fahrenheit for 45 minutes = deliciousness!

This time, I used the leftover ingredients from my veggie boullion (see Feb. 9th’s post for recipe) and added potatoes to it. I had 2 leeks, 1/2 fennel bulb (plus some fennel leaves), 4 garlic cloves, 1/2 small bag of baby carrots, and 4 potatoes. I chopped everything up so the pieces were roughly the same size, drizzled with olive oil, salt and pepper, and let the oven do it’s thing. I was nervous about the fennel. Every time I’ve seen it used on a cooking show, they compare it to licorice (which I hate). It does have a licoricey smell when you’re chopping it, but when roasted with everything else, it adds a nice texture and color to the mix.

Dip in ketchup or, if you like a thinner dip, you could use sour cream and a ranch dressing packet. If you’re more adventurous, make a Greek yogurt dip! My recipe below is like a tzatziki sauce with cheese. Mix all ingredients till smooth.

6 oz. plain Greek yogurt
1 tsp. dill weed
1/2 cucumber, peeled and chopped finely
3 green onions, chopped finely
1 garlic clove, peeled and chopped finely
1 c. shredded white cheddar cheese
Salt & pepper to taste

Enjoy!

“Healthified” Greek Layered Dip (Mar. 1, 2010)

My friend Amanda sent this to me from her “Betty Crocker’s Mobile Cookbook” email. She said she added garlic to the yogurt part of the dip to give it a bit more flavor. I’m pretty much always in favor of adding garlic. I can’t wait to try this one.
eatbetteramerica.com shares a recipe! 70% less fat • 54% fewer calories • 48% less sodium than the original recipe. You’ll love this much better-for-you appetizer updated with fat-free ingredients, extra veggies and baked whole wheat pita chips.

INGREDIENTS
2 whole wheat pita (pocket) breads (6 inch)
Cooking spray
1 container (7 or 8 oz) plain hummus
1 container (6 oz) fat-free Greek plain yogurt
1 tablespoon chopped fresh parsley
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
1 medium plum (Roma) tomato, seeded, chopped
1/3 cup pitted kalamata olives, quartered
1/3 cup finely chopped seeded cucumber
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped green onions (4 medium)
1 teaspoon olive oil
1/2 medium cucumber, sliced
1 medium green or red bell pepper, cut into strips
DIRECTIONS
Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
Bake 8 to 10 minutes or until golden brown and crisp; cool.
Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.