Aug 17, 2010

Layered Greek Dip

I really love the flavors of Greek food and this dip has them all. I was pleasantly surprised that so many people enjoyed this dip at the party I went to. It is fresh tasting and the cucumbers and tomatoes add a nice crunch. I made this dish using fresh local organic tomatoes, and they were incredible. I've been so happy with the recipes I've been making lately. I need to make sure to take pictures so that you'll have something see and salivate over.

Layered Greek Dip

adapted from

1 (8 ounce) package cream cheese, softened (strained Greek yogurt works as well)
1 Tbs freshly squeezed lemon juice
1 tsp dried Italian seasoning
2 cloves garlic, minced
1½ cups prepared hummus (I used Cedars brand for Recipe Group night)
1 cup finely chopped cucumber
1 cup finely chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese (reduced fat is fine)
1/3 cup sliced green onions
pita chips 

1. In medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with rubber spatula until smooth and well-combined.

2. Spread cream cheese mixture into deep 9-inch pie plate or platter. Spread hummus on top of cream cheese layer. Sprinkle on cucumber, then tomato, olives, feta, and green onions.

3. Cover and refrigerate for 2 to 24 hours. Serve with pita chips or tortilla chips.

Servings: 16
Yield: About 2 1/2 cups of dip

Orange Bars

These bars remind me of an orange roll with cream cheese frosting. The texture is more dense like a brownie than tender like a cake. The orange makes them really fresh tasting and a little goes a long way! These are really sweet so be sure to cut them into small squares.

Orange Bars

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
4 eggs
2 teaspoons pure orange extract
zest from 1 orange

1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Whisk together flour, granulated sugar, and salt in a bowl. In another bowl beat with a mixer butter, eggs, orange extract and orange zest after combined beat in flour mixer until well blended.Pour batter into prepared pan and bake for 30 minutes, or until light golden brown (mine was done at 25 min) and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.


1 (8-ounce) package cream cheese, softened (low fat is fine)
4 tablespoons softened unsalted butter
3 cups powdered sugar (or to taste can add up to 3/4 cup more)
2 tablespoons orange zest
2 tablespoons real orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over bars.

I only used about 3/4 of the frosting on the bars. It just seemed like too much frosting [*gasp* if you can have such a thing].

Bruschetta with Peach Salsa and Melted Brie

This recipe is excellent. I really enjoy it with ripe peaches, but I've made it this last time with okay peaches and it was still really good.  I'm a big fan of Brie and I find when you combine it with fresh bread from Russo's and  ripe juicy fruit it becomes an addiction. I have been making this at least every other week since peaches came into season. Try it...I dare  ya!

  • 2 cups chopped peeled peaches (about 4)
  • 1 finely chopped red bell pepper
  • ¼ cup chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sugar (to taste depending on sweetness of peaches)
  • 1 tablespoon fresh lime juice
  • 1 Dash cayenne pepper
  • 1 French bread baguette, (8-ounce) cut into 24 slices
  • 4 ounces chilled Brie cheese, cut into 24 pieces

Preheat broiler.
Combine first 7 ingredients; set aside.

Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.

recipe courtesy of Cooking Light Magazine