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greek party dip

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(1 rating)

Ingredients For greek party dip

  • 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.

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