Game Day Eats: Greek Layer Dip + Pita Chips

Happy Monday morning! I spent the weekend hanging out with family, watching football and taking a DSLR workshop yesterday morning. Last night I stayed up to watch the Emmy's. Did you watch? I usually love award shows but lately I've found them pretty dull and extremely self-serving (which I know that's the point of them anyway...but it's just sooo obvious), this one included. Modern Family is great...but that was the whole show. I do love watching the fashion though! And I smiled like a freak when Jesse from Breaking Bad make a cameo in The Office skit. Love.

Since yesterday was football, that meant game day eats!

Though the Giants are playing tonight, Shaun and I whipped up a few things to eat throughout the day for the Jets (and the other 10 games he switched between for the rest of the day). I had seen this Greek layer dip in an issue of Food Network Magazine a while back and saved it in my trusty recipe binder, keeping it on file for football season. I'm soooooooo happy that I didn't forget about this one.

It's so fresh and so flavorful. No thick, overly creamy cheese that sit like a brick in your stomach here. Shaun and I devoured most of this dip for lunch with some homemade whole wheat pita wedges. The ground turkey gives the dip some meatiness, the hummus, tzatziki, feta and olives give a seriously flavorful bite, and the tomatoes and lettuce bring a bright freshness that makes this dip guilt-free.

Yup, I said it.

Greek Layer Dip + Pita Chips
*Adapted from Food Network Magazine
1 pkg pitas or pita pockets, cut into chip-like wedges
1 lb ground turkey*
1 C hummus
1/2 C tzatziki dip
1/4 C red onion, finely diced
1 small tomato, diced
1/3 C feta crumbles
1/2 C kalamata olives, chopped
1/2 C lettuce, chopped
1/4 tsp oregano
kosher salt
black pepper
cooking spray

To make the pita chips, preheat oven to 425 degrees. Layer the pita wedges on a foil-lined baking sheet, or on a wire rack over a foil-lined baking sheet. Spritz with cooking spray and sprinkle with kosher salt. Bake for 7 minutes or until crispy.

Brown the ground turkey in a skillet over medium heat. While cooking, season with salt, pepper and oregano. Transfer to a bowl and set aside to cool.

Meanwhile, chop up the onion, tomato, olives and lettuce.

Spread the hummus in the bottom of a glass pie plate. Next, layer the cooled ground turkey. Carefully spread the tzatziki over the turkey. Layer the onions, tomatoes, lettuce, feta and olives over top. 

*Note: the original recipe called for ground lamb, but I don't get down like that. Sub it for the turkey if ya like!

Serve with pita chips and a big spoon. You're going to need it for this hearty dip.

Shaun took one bite, turned to me with chip still in mouth and said... "This is going in your permanent collection." I'm not arguing with that one!

So there you have it. A super easy Greek layer dip that will have you (and your guests) loving every flavor-laden bite!

Questions of the Day:

Did you watch the Emmy's? What did you think?

Did you eat any new dishes this weekend (that you cooked, someone cooked for you, or at a restaurant)?

psst...I'm working on my bedroom makeover and starting with a mood board to kick it all off. Head over to The Peach & The Pit to see my ideas and weigh in!

Greek-style "Sloppy Joes"

If you like what you see on TAA, please vote for me to be Foodbuzz's Next Food Blog Star!

Last week I decided to create a meal based on things I already had around the house. Like my skillet chicken parmesean, it's all about getting creative and working with whatcha got. There's nothing more fun than working with a stocked pantry and Shaun and I try to eat what we have before hitting up the grocery store to replenish our goods. I had a freezer full of various meats and a crisper full of veggies. Since I always try to keep things fresh around here for TAA readers (and let's face it, it's just not fun to eat the same things over and over again), I concocted a new recipe using a package of ground turkey, some veggies and my new favorite ingredient, Greek yogurt.

Put all of that together and what do you get? A delicious, fresh 'sloppy joe' style sandwich that's hearty and packs some major flavor. I changed up a few traditional Greek flavors, though, to make this work for me. For example, instead of cucumbers which never seem to sit well in the tum despite the fact that I love them, I substituted fresh diced zucchini for a bit of crunch, health value and gorgeous green color. Isn't it pretty? Served up on a potato roll or sandwich thin, this meal is a bit messy but full of flavor thanks to some crumbled Feta cheese and diced tomatoes. Oh and don't forget the simple yogurt sauce that holds it all together!

Greek-style ‘Sloppy Joes’
1 lb ground turkey (or lean beef if you prefer)
1 large can diced tomatoes (I use Red Pack)
1 zucchini, diced, with skin on
1 small onion, diced
1 C crumbled Feta cheese (I used reduced fat)
1 tbsp Worcestershire sauce
1/4 C Greek yogurt
1 clove garlic, minced (I use the jarred kind)
1 tsp paprika
1/2 tsp kosher salt + more for seasoning meat
olive oil
Rolls or sandwich thins

Heat a bit of olive oil in a skillet. Saute onions until soft. Add ground turkey, season with salt (and pepper if you like) and cook through, adding the Worcestershire sauce. Meanwhile, make the yogurt sauce. In a small bowl, whisk together the yogurt, paprika, garlic and salt until combined.

Add tomatoes, Feta and zucchini to skillet, along with the yogurt sauce. Mix altogether and cover. Cook for about 5 minutes or until zucchini is tender, but not too soft.

Serve on a roll with the top on or open faced. Enjoy!

Doesn't that look good enough to eat? I imagine that this dish would be equally as delicious over rice or quinoa as well. Heck, I had leftovers the next day for lunch and just ate the turkey mixture, sans carbs and it was divine! So what do you think? Have you ever whipped up something using only ingredients you had in the house? Without having to run out for fill-ins? Do tell!

PS - If you like what you see on The Avid Appetite, and you're intrigued by my Coconut Shrimp Curry, please vote for me to advance to Round 3 of Project Food Blog!