Four Layer Greek Lamb Dip



2 tablespoons olive oil
2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
3/4 teaspoon ground black pepper, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2-1/2 cups Greek yogurt
5 tablespoons chopped fresh mint
2 pints grape tomatoes, halved
2 English cucumbers, diced
Pita chips, for serving 


1. In large skillet, heat oil over medium heat. Add lamb and cook 8 to 10 minutes or until lamb is cooked through, breaking up lamb with side of spoon. During last minute of cooking, stir in coriander, chili powder, cumin, salt, 1/2 teaspoon pepper, cinnamon and cloves. Let cool 10 minutes. 

2. Meanwhile, in medium bowl, stir together yogurt, mint and remaining 1/4 teaspoon pepper. 

3. Divide lamb between 12 pint-sized mason jars. Divide yogurt mixture over lamb. Top with tomatoes and cucumbers. Serve with pita chips. 


RecipesSarah Masci