Tag Archives: Dip

Greek 7-Layer Dip with Peperoncini

Wholesome and Delicious Greek 7-Layer Dip

Tired of the same old heavy layered dip and chips? Bring something new to the table!

The chefs in the Jeff’s Naturals kitchen have created an irresistible seven-layer dip with a Mediterranean twist the whole crowd will love! This “feel-good” appetizer contains wholesome ingredients like our non-GMO, minimally processed line of olives and peppers.

With simple ingredients like creamy hummus, Organic Sliced Greek Kalamata Olives, feta cheese and the zesty zing of Sliced Golden Greek Peperoncini – this dish is guaranteed to be a hit at your next party. This dip can be made ahead and stored covered in the refrigerator for several hours. Add parsley and olive oil right before serving.

Serve with pita chips or sliced pita bread, or make it a gluten-free appetizer and serve with gf crackers, celery sticks, sliced cucumbers, and peppers! Enjoy!

Greek 7-Layer Dip with Peperoncini
Greek 7-Layer Dip with Peperoncini

JEFF’S DELICIOUS ALMOST FAMOUS GREEK 7-LAYER DIP 
Prep Time: 15 min.
Total Time: 15 min.
Serves: 4-6

INGREDIENTS
2 cups organic hummus
1 cup organic Greek yogurt
2 green onions, sliced thin
½ cup, Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained and chopped
½ cup, Jeff’s Naturals Roasted Bell Pepper Strips, drained and chopped
¼ cup organic crumbled feta cheese (2oz.)
1/3 cup Jeff’s Naturals Sliced Golden Greek Peperoncini drained,
2 tablespoons chopped Italian parsley
Extra-Virgin Olive Oil to drizzle on top

PREPARATION
Spread the hummus evenly in a glass 8×8 pan or serving dish.

Next, layer the ingredients in the following order: yogurt, green onions, Kalamata olives, red peppers, feta, peperoncini, and chopped parsley.

Drizzle with olive oil and serve with sliced bread, pita chips, or cut veggies.

 

Five Fabulous Super Bowl Recipes Your Party Guests Will Love!

Football fan or not, if you are like most Americans, chances are you will be watching the Super Bowl on Sunday, February 2nd.

Super Bowl Sunday is a great excuse to gather friends and enjoy some great food!  Here are some recipes for crowd pleasing snacks and easy bites for your big bash using Jeff’s Naturals non-GMO products:

Super Bowl Recipes
From top right, Denver Bronco Macho Nachos, Seattle Seahawks Supreme Artichoke Dip, Gridiron Garlic Pepper Toast, Half Time Deep Dish Party Pizzas

Denver Bronco Macho Nachos

8 oz. light sour cream
1 1/2 c. black beans, rinsed
1/2 jar Jeff’s Naturals Sliced Hot Cherry Peppers, drained
1/2 jar Jeff’s Naturals Sliced Tamed Jalapeños, drained
4 roma tomatoes, diced
1 diced avocado
4 scallions, thinly diced
1 bag tortilla chips
1 c. queso fresco
1/2 c. cheddar cheese

Preheat oven to 450 degrees. Spoon sour cream onto a large, shallow dish, spreading evenly. Top with black beans, Hot Cherry Peppers and Jalapeños.

Place chips around edge of plate, lodging them firmly into the dip. Sprinkle entire plate with queso fresco and cheddar. Heat in the oven for five minutes, or until cheese has melted.

Sprinkle tomatoes, avocado and scallions on top of beans. Top with a dollop of sour cream to garnish. Serve with remaining tortilla chips.

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Seattle Seahawks Supreme Artichoke Dip

1 cup mozzarella, shredded
½ cup parmesan, shredded
8 ounces cream cheese, softened
¼ cup mayonnaise
2 jars marinated artichoke hearts, drained and rough chopped
1 teaspoon minced garlic
½ tablespoon Jeff’s Naturals Tamed Diced Jalapeño Peppers
¼ cup Jeff’s Naturals Roasted Bell Pepper Strips, drained and diced
Salt and Pepper to taste

Preheat oven to 400º F. In a large mixing bowl, combine all the ingredients.
Place into an 8×8 baking dish and bake for about 15 minutes or until bubbly around the edges. Serve hot with pita chips or bread cubes.

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pic_jalapeno-guacamoleJeff’s Super Bowl of Guacamole

No Super Bowl party would be complete without classic chips & dip! Set out this Jalapeño Guacamole made with our famous Tamed Sliced Jalapeño Peppers with your favorite tortilla chips and watch it disappear!

1 1/2 lbs. firm, ripe avocados, peeled, pitted and diced
1/3 c. Jeff’s Naturals Tamed Sliced Jalapeño Peppers, chopped roughly
1 Tbsp. of salsa
4 Tbsp. fresh lemon juice
¼ tsp. cumin, ground
¼ tsp. crushed garlic
Salt and pepper to taste

Combine all ingredients in a large bowl and mix thoroughly. Add more salsa to suit spiciness level. Add salt and pepper to taste. Serve with tortilla chips.

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Gridiron Garlic Pepper Toast

1 c. sliced onion
1 jar of Jeff’s Naturals Roasted Bell Pepper Strips, drained
3 minced Garlic
5 Tbsp. olive oil, divided
2 tsp. fresh basil, julienned
1/2 tsp. garlic salt
1 loaf (1 pound) French bread
1 c. (4 oz.) shredded mozzarella cheese

In a skillet, sauté onion, Roasted Bell Pepper Strips, garlic and olive oil. Add basil and garlic salt set aside. Cut bread into 1-in. slices and place on an ungreased baking sheet. Broil each side for 1-2 minutes or until lightly browned. Brush remaining oil on one side of bread. Top with pepper mixture and cheese. Broil for 2-3 minutes or until cheese is bubbly and your toasty appetizer is ready!

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Half Time Deep Dish Party Pizzas

1 store bought pizza dough
¼ c. Extra Virgin Olive Oil
1/2 cup Jeff’s Naturals Roasted Bell Pepper Strips, drained
1/2 cup of Jeff’s Naturals Sliced Greek Kalamata Olives, drained
½ sm. onion, thinly sliced
½ c. sliced mushrooms
1 tsp. minced garlic
1 c. shredded mozzarella
1 c. Pizza Sauce

Preheat oven to 425 degrees. Prep a muffin tin by lightly oiling the inside of every other cup. Divide pizza dough into 6 pieces. Lightly dust kitchen counter with flour and roll out each piece of dough to about 6 inch rounds. Line every other muffin cup with the dough and press into the molds around the sides and bottom.

Drizzle olive oil to coat a sauté pan on medium high heat. When hot, onion, mushrooms, and garlic; sauté about 7 minutes or until vegetables are tender. Drain vegetables of any excess liquid.

To prevent mini deep dish pizzas from being soggy on the bottom, first sprinkle mozzarella cheese, then add Roasted Bell Pepper Strips, Kalamata Olives and sautéed vegetables. Next, spoon some pizza sauce inside the cup and top with a few more pieces or shredded mozzarella, if you choose.

Use a pastry brush and lightly oil the edges of the pizza crust. Place into the oven and cook about 15 minutes or until crust is golden brown. Remove from cups when cool enough to handle.

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