More About This Recipe
My mama is a potluck queen.
Any time we’d need to bring a dish to a party, gathering, soiree, fete, gala, etc. etc. (she’s one popular lady), she always knew the perfect recipe to whip up that everyone would gobble up. Meatballs in a slow cooker? Done and delish. Deviled eggs? Best ever. Broccoli-cashew salad? I’m raving over salad, people, SALAD. So you know it’s good stuff.
Her Mexican 7-layer dip was no exception. Now I know what you’re thinking – “but we’re talking about GREEK 7-layer dip, here, aren’t we?” Why yes, yes we are. Using my mother’s uncanny ability to make any potluck dish a smashing hit, I came up with my own Mediterranean version of 7-layer dip that is just as crowd-pleasing. Seriously, friends. My mouth is salivating just looking at these photos. It must be made immediately, and often. Good thing it takes, like, half a TV show long to make.
So let’s get to it! Opa!First, chop up your ingredients and make the red pepper spread. You’ll have quite a bit of this unbelievably yummy stuff leftover to use as a separate dip for chips or to spread on sandwiches, etc. You’re welcome.
Grab a pita chip, and dig in. You deserve it after all that hard work.
Next time you’ve got a fancy fete to attend (or just have a good ol’ fashioned hankering for 7-layer dip), take a chance on this Greek version. Before you know it, you’re the next potluck queen or king!