Layered Greek Dip

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 08h
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, No grains, High sugar, High fat, Whole grains, Complex carbs, No glutten, High sodium, High protein

Ingredients

  • 8 oz Cream Cheese
  • 1.5 Cup Sour Cream
  • 1 Artichoke Hearts
  • 8 Large Peperoncini
  • 4 Large Eggs
  • 16 Large Black Olives
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Oregano
  • 16 Large Green Olives
  • 1 Large Tomato
  • 3 Cloves Garlic
  • 1 Small Cucumber
  • 8 oz Feta Cheese
  • 1 Large Red Bell Pepper
  • 2 Tbsp Parsley
  • 1 Pita Bread


Directions

In A Large Mixing Bowl Place The Eggs, Bisquick, 1/2 Teaspoon Cinnamon, Salt, Cloves, Baking Powder, The 2 Cups Of Sugar, The 2 1/2 Cups Of Chopped Walnuts, Milk, And Oil. Blend Them Together With An Electric Mixer For 5 Minutes. Turn The Mixer On High And Beat The Batter For 15 Seconds. Preheat The Oven To 375 F. Pour The Batter Into A Baking Pan That Is 10 X 14 Inches, And 2 1/2 Inches Deep. Bake The Cake For 45 Minutes, Or Until A Toothpick Inserted Comes Out Clean. Remove The Cake And Let It Sit For 2 Hours. In A Medium Saucepan Place The 3/4 Cup Of Sugar, Water, Orange Peel, Lemon Peel, And Cinnamon Stick. Bring The Ingredients To A Boil And Then Simmer Them For 5 Minutes. Add The Honey And Bring The Mixture To A Boil. Remove The Pan From The Heat And Add The Lemon Juice. Stir The Ingredients Together And Let The Syrup Cool. Remove The Orange And Lemon Peels, And The Cinnamon Stick. Spread The Syrup Over The Cake. Sprinkle On The 1/4 Cup Of Chopped Walnuts And The Ground Cinnamon.

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