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11 April 2013

Layered Greek Ranch Dip

As promised, the recipe for Layered Greek Ranch Dip!  This is one of those recipes that doesn't really have specific measurements, aside from the ranch dip base.  It's pretty much add as much or as little of the toppings as you'd like; though I've added the approximate amounts I used in parentheses in the ingredient list to give you a starting point.

This comes together in 10 to 15 minutes, though I'd suggest refrigerating the dip at least a couple of hours to allow the flavors to meld.  And, if you need a good pita chip, might I recommend the Stacy's brand - they offer at great array of flavors.  This dip was especially good with the Parmesan Garlic and Herb flavor or the Simply Naked flavor is always a sure winner for use with dips.*

Layered Greek Ranch Dip
Printable Recipe
Inspiration:  Taste of Home Magazine
Prep:  10 to 15 minutes
Refrigerate: minimum 2 hours
Yield:  approximately 8 servings



  • 16 oz sour cream
  • 1 envelope dry ranch salad dressing/dip mix
  • 1 tomato, chopped
  • Pepperoncini, drained and chopped (16 oz jar)
  • Kalamata olives, drained and chopped (approximately 3 oz)
  • Red onion, chopped (approximately 1/3 to 1/2 cup)
  • Feta cheese, crumbled (approximately 4 oz)
  • Pita chips, for serving
  1. Mix the sour cream and ranch salad dressing/dip mix in a small bowl.  Spread evenly into a large shallow dish.
  2. Layer with the tomato, pepperoncini, kalamata olives, red onion, and feta cheese.  Cover and refrigerate until ready to serve, at least 2 hours.
  3. Serve with pita chips.
Happy dipping!

*Stacy's Pita Chip Company has no idea who I am and they didn't ask me to say nice things about their product.  Just sharing an ingredient/brand I happen to love!

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