Gyro Dip

Yeh. It’s January 2, so, technically, the holidaze are over…


I still have some celebratin’ to do; and what better way to celebrate with friends and family with a delicious layered dip that tastes a whole heckuva lot like a gyro?

The first time I made this, I bought actual gyro meat and tztatziki from our fave Greek pizza and sammich place.

This time, I did not get the chance to set it up; so went with ground pork and store bought hummus and tzatziki.

Know what?

It was still a hit!

Probably due in part to the Greek Seasoning from Penzeys – my official spice merchant; and don’t let anyone tell you any different.

•1 tbsp avocado or olive oil
•1 lb ground pork
•1 tbsp Sherry Peppers Sauce*
•2 tsp Greek seasoning
•1 tsp garlic powder
•1/2 tsp black pepper
•1/4 tsp Kosher salt
•1/8 tsp crushed red pepper

•Tzatziki sauce
•Diced red onion
•Chopped grape tomatoes
•Sliced peperoncini
•Sliced Persian or English cucumber
•Crumbled Feta cheese

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: want to use ground lamb in place of the ground pork? Go for it! My market was out the day I stopped in.

Warm the oil in a large pan over medium high heat, then add the ground pork and seasonings.

Cook, breaking up the meat into small pieces, until it is cooked through and most pan juices have evaporated.

Drain well and stash in the fridge until needed. I did mine the day before, then warmed it up in the ‘wave just before making the dip.

To make the dip, spread the hummus across the bottom of a large, flat bowl – this glass baking dish worked a treat.

Spread the warmed, then slightly cooled meat over the hummus, then add the tzatziki on top of that.

Next, the veggies.

I was traveling to this gathering, so prepped mine and stashed ’em in a bag along with the Feta to bring along and top the dip at the last minute.

Serve with pita chips or regular crackers, or, what the heck, rice crackers are good here, too, so, enjoy.

This was a total hit, on a par with my cracked pepper chicken pâté.

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