The Olive Branch had the opportunity to participate in a fund raiser for the Waco ISD Education Foundation last month. It was a celebrity chef cook-off. We were NOT the celebrities, we were the labor! My Starr celebrities wanted to follow the theme of the event which was “thanks a million!” (The education foundation raised their millionth dollar that night!) So I was charged with coming up with a recipe that reflected the theme. My chef and I debated several different things and finally settled on a “Million layer dip.” We knew it would be different, and easy to serve. I charged my mom with the task of making a serving piece that would reflect the theme and be suitable for individual portions of chips and dips. She knocked it out of the park! Check these out…
We based the dip on the well loved 7 layer dip that people serve at parties. But we gave it a Greek theme. It turned out really fresh tasting and delicious. True to form, it was easy to serve and easily fed a crowd. We made one of ours with a Greek marinated sirloin and another with a Greek Spiced Chicken, but you can definitely leave the meat out and keep it vegetarian. This dip is perfect to serve on a warm summer day as a precursor to a light dinner. You can serve it with pita chips or even toasty Naan bread. Here is the recipe
Greek Million Layer Dip
Hummus – 4 cups (use your favorite plain flavor)
Tzatziki sauce – 3 Cups (this can usually be purchased in the specialty deli section)
Diced Tomatoes – 2 Cups
Sliced Kalamata olives – 2 Cups
Shredded feta cheese – 1 ½ Cups
Diced red onion – ½ Cup
Thinly sliced cucumber – about 2 cucumbers
2 pounds cooked Greek marinated Sirloin, cubed
- On a platter, spread the hummus evenly and make sure it is flat
- Spread the Tzatziki Sauce evenly over the hummus, leaving a little edge of hummus showing
- Layer the sliced cucumbers all over the tzatziki until it is covered
- Layer your beef over the cucumbers
- Spread the sliced olives evenly over the beef layer
- Top the beef with a layer of tomatoes, keeping the layer flat
- Next, sprinkle the feta over the tomatoes
- Garnish the top of the dip with the red onion
Dip can be covered with plastic wrap and stored in the refrigerator. Serve with pita chips or Naan bread. Helpful hint: Keep all of the layers as even and flat as possible.
Greek Marinated Sirloin
2-3 pound Sirloin roast
Lemon Juice – 1/4 Cup
Olive oil – ½ Cup
Fresh garlic – ¼ Cup minced
Dried Oregano – 3 Tablespoons
Salt and pepper
- Cut the sirloin roast into BITE size pieces, cutting off any large veins of fat and put it into a bowl
- Pour the rest of the ingredients over the beef cubes and stir well.
- Cover the beef and let it marinate overnight, stirring every once in a while. (you can let it marinate up to 4 days
- To cook, drizzle a little olive oil into a skillet and let it heat until a drop of water sprinkled on top hisses.
- Quickly cook the beef, a single layer at a time, letting the oil reheat between batches, until it is brown and crispy on the edges. I like my beef cooked on the rare side, cook it until it reaches your favorite temperature.
- Remove the beef with a slotted spoon to a paper towel lined cookie sheet to drain.
- Let it cool completely before using it in the dip. You can even cook it the night or morning before and store it, covered, in the refrigerator.