Greek party dip

Lynnda Cloutier

By
@eatygourmet

for a festive dip, sprinkle feta cheese and fresh snipped oregano on top.sOurce unknown


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Ingredients

1 pound ground lamb or bulk pork sausage
2/3 cup chopped onion, two small
four cloves garlic, minced
two cans tomato sauce, 15 ounces each
one can diced tomatoes, undrained, 14.5 ounces
one can tomato paste, 6 ounces
1/4 cup pitted kalamata olives, chopped
1 tablespoon dried oregano, crushed
1 tablespoon dried basil, crushed
2 teaspoons sugar
1/4 teaspoon crushed red pepper
1/4 cup grated parmesan cheese
toasted garlic bread slices -- or toasted focaccia bread slices

Directions Step-By-Step

1
preheat oven to 350°. In a large skillet, cook lamb, onion, and garlic over medium heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
2
Return meat to skillet. Add tomato sauce, diced tomatoes, tomato paste, olives, oregano, basil, sugar, and crushed red pepper; mix well. Transfer to two ungreased 1 quart casseroles or au gratin dishes or 1 two quart casserole or au gratin dish. Sprinkle with Parmesan cheese. Bake, uncovered, for 20 to 25 minutes or until heated through. Serve with toasted bread slices. Makes 7 cups dip.

About this Recipe

Course/Dish: Cheese Appetizers