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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Greek Party Dip

Serving size: 1/4cup Yield: 7 cups dip
Prep 25 mins Bake 350°F 20 mins
Greek Party Dip
  • 1  pound  ground lamb or bulk pork sausage
  • 2/3  cup  chopped onions (2 small)
  • 4  cloves garlic, minced
  • 2 15  ounce cans  tomato sauce
  • 1 14 1/2 ounce can  diced tomatoes, undrained
  • 1 6  ounce can  tomato paste
  • 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 and/or toasted focaccia bread slices

1. Preheat oven to 350 degrees F. In a large skillet cook lamb, onions, and garlic over medium heat until meat is brown and onions are 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 one 2-quart casserole or au gratin dish. Sprinkle with Parmesan. Bake, uncovered, for 20 to 25 minutes or until heated through. Serve with toasted bread slices.

Nutrition Facts (Greek Party Dip)
  • cal. (kcal) 70,
  • Fat, total (g) 4,
  • chol. (mg) 12,
  • sat. fat (g) 2,
  • carb. (g) 5,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 270,
  • Percent Daily Values are based on a 2,000 calorie diet

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