Greek party dip

Lynnda Cloutier


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

★★★★★ 1 vote


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


1preheat 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.
2Return 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