7-Layer Greek Dip & Assyrtiko
DAY 19: 20 Days of Game Day Dips
If you love traditional 7-Layer Dip and all things Greek, you're in for a treat! This creamy, flavour-bomb of a dip scores big with every bite. Bonus that it's super easy to throw together and completely customizable!
Wine Pairing
Pair this one with Assyrtiko - A beautifully crisp Greek white wine style that’s dry, light-bodied, extremely zesty, and a bit salty (in the best way).
Why does it work?
Assyrtiko’s vibrant citrus and salinity match the tangy whipped feta and briny olives, its subtle herbaceous and floral notes complement the oregano and sun-dried tomatoes, and its crisp acidity cuts through the creamy hummus and richness from the oil-packed sun dried tomatoes and the olive oil. And of course, my favourite food and wine pairing tip: What grows together, goes together!
My Recommendation
I recommend the lovely Kir-Yianni High Altitude 'The North' Assyrtiko with its bright acidity, crisp minerality, hint of salinity, zesty citrus, and vibrant stone fruit flavours!
Alternative Pairings
For similar wine styles, go for an Albarino, Aligoté, Chablis, Verdicchio, or Soave.
For different wine styles that would also pair well, try a crisp sparkling wine, crisp rosé, or a Light Xinomavro if you prefer red wine,
If wine isn’t your thing, pair it with a German or Belgian Witbier, citrus-forward IPA or Hazy Pale Ale, Lemon Basil Gin Fizz, Cucumber Vodka Collins, or a sparkling water with lemon and mint for an alcohol-free pairing!
Recipe: 7-Layer Greek Dip
Servings: 6-8
Prep time: 15 minutes
Cook time: 10 minutes (for the phyllo bits)
Ingredients
Garlic Whipped Feta
1 cup Macedonian feta (see notes for alternative)
1/4 cup 14% sour cream
1 tbsp fresh lemon juice
2 garlic cloves, pressed
Phyllo Bits
1/4 cup crumbled frozen phyllo pastry dough
1-2 tbsp olive oil
Dip
1/2 cup smooth prepared hummus
1/4 cup kalamata olives, chopped
1/4 cup oil packed sundried tomatoes, chopped
1/4 cup oil packed roasted red peppers, chopped
2-3 tbsp crumbled feta
Drizzle of olive oil
1-2 tbsp fresh oregano and/or basil, chopped
Lemon zest curls
Directions
Whip Feta: Add creamy Macedonian feta to a medium mixing bowl along with sour cream, fresh lemon juice, and pressed garlic. Whip by hand or with an electric hand mixer until smooth. If you can’t find Macedonian feta, see notes for an alternative recipe!
Make Phyllo Bits: Cut or break off a piece of a frozen roll of Phyllo pastry dough, then crush it into small pieces onto a baking sheet. Drizzle with olive oil and bake at 400 F for approximately 10 minutes (remove from the oven after 5 minutes to shake and rotate the pan). Remove from the oven when the Phyllo bits are golden brown.
Assemble the dip: Spread the whipped feta mixture evenly in a serving dish. Spread a layer of hummus overtop the whipped feta, followed by chopped Kalamata olives, chopped sun dried tomatoes, and chopped roasted red peppers.
Top with crumbled feta, a drizzle of olive oil, and crispy Phyllo bits, then finish it off with fresh herbs and lemon zest.
Serve with fresh pita or pita crackers and ENJOY!
Notes & Stuff
Substitutions
Feta: If you can't find creamy Macedonian feta, replace with regular crumbly feta uing the following recipe:
- 1 cup feta cheese
- 1/4 cup sour cream or smooth ricotta cheese
- 1-2 tbsp lemon juice
- 1-3 tablespoons 10% cream (or substitute with milk or a non-dairy alternative)
- 2 garlic cloves, pressed
Sour cream: Replace with Greek yogurt, smooth ricotta, or Mascarpone
Phyllo bits: You can omit from the recipe or replace with crushed pita chips or toasted breadcrumbs
Kalamata olives: Replace with any type of olive or omit all together if olives aren't your thing!
Storage Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavour will continue to meld and improve as the dip sits in the fridge.
If you plan on making this dip in advance, you can store it in the fridge for up to 3 days prior to serving! Just make sure you add the Panko topping, pickle slices, and fresh dill right before serving so that they don't get soggy.