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

How to Make Greek party dip


  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.

Printable Recipe Card

About Greek party dip

Course/Dish: Cheese Appetizers

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