Layered Greek Dip

What a great dip to have on a hot summer day! I've made this for some family BBQ's and people raved about it.

Ingredients:

8 ounces cream cheese softened

1 tablespoon fresh lemon juice

1 teaspoon dried Italian seasoning

2 cloves garlic minced

1 cup prepared hummus

¾ cup chopped cucumber

¾ cup chopped tomato

½ cup chopped pitted Kalamata olives

½ cup crumbled feta cheese

¼ cup sliced green onions

Pita chips

Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.

Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.

Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.

Recipe Borrowed from: garnishwithlemon.com

Whipped Ricotta-Feta Dip with Roasted Poblano & Corn

Creamy, fluffy, light but decadent... Great recipe to make to serve along anything Mexican, nice alternative to guac...dare I say.

Ingredients:

2 poblano peppers, seeded and halved (3 if they are smaller)

1 jalapeño pepper, seeded and halved

2 shallots, peeled and quartered

Olive oil drizzled

1 1/2 cups Ricotta Cheese

4 ounces Feta Cheese

1/4 cup Greek Yogurt

1 teaspoon cumin

1 tablespoon chipotle hot sauce (or adobo)

1/2 teaspoon salt

Pepper to taste

Juice of 1 lime

1/4 cup chopped basil

2 cups frozen (I use Trader Joes roasted corn), thawed and divided.

Toss with olive oil the poblanos, jalapeño and shallots and add to a baking sheet. Bake at 425 degrees for 20-25 minutes (until soft).

Remove from oven, allow to cool then remove skins and stems. Cut into small pieces.

Add the ricotta, feta, yogurt, cumin, chipotle, salt, pepper and lime juice to food processor and process for 30 seconds. Add more salt to taste. Then add 1 1/2 cups corn (thawed if using frozen), then process again for 30 seconds.

Add cheese whip to a bowl or serving dish with basil and poblano mixture.

Heat a tablespoon or two of olive oil over medium high in a sauté pan, add 1/2 cup of remaining corn and 1/4 cup chives or scallions. Sauté for 2-4 minutes in a pan. Pour hot mixture on top of the dip and serve with tortilla chips.

Recipe borrowed from: Caitlin Latessa-Greene

Pancetta and Gruyère Breakfast Casserole

This dish has the slight flavors of a French onion soup, but as a breakfast. Serve with a side salad for brunch or along with all of your other favorite breakfast foods.

Ingredients:

4 cups (loosely packed) day-old challah or other egg-enriched bread (3/4-inch cubes)

2 tablespoons olive oil, divided

1 medium yellow onion, thinly sliced

3/4 teaspoon kosher salt, divided

1/4 teaspoon granulated sugar

8 ounces thickly sliced pancetta, diced

6 large eggs

1 1/2 cups whole milk

1/2 teaspoon dry mustard

1/4 teaspoon freshly grated nutmeg

2 teaspoons fresh thyme leaves

1/4 teaspoon freshly ground black pepper

1 cup grated Gruyère cheese (about 4 ounces)

Grease an 8-inch square baking dish (or another 1 1/2-quart to 2-quart baking dish) and spread the cubed bread in the bottom.

Heat 1 tablespoon of the oil in a medium skillet over medium heat until shimmering. Add the onions, 1/4 teaspoon of the salt, and sugar. Cook, stirring occasionally, until lightly caramelized (a medium golden-brown color), about 15 minutes.

Meanwhile, in another heavy skillet, heat the remaining 1 tablespoon oil over medium heat and sauté the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Whisk the eggs, milk, dry mustard, nutmeg, thyme, remaining 1/2 teaspoon salt, and pepper together in a large bowl.

Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruyère on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

Arrange a rack in the middle of the oven and heat to 350°F. Take the casserole out of the refrigerator so it can warm on the counter while the oven preheats.

Bake, uncovered, until the edges are bubbling and the top begins to brown, 35 to 50 minutes. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with aluminum foil near the end of cooking if the top is already browned.)

Recipe Borrowed from: thekitchn.com