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Mediterranean Eight-Layered Dip
Ingredients
- Hummus (recipe follows)*
- Tapenade (recipe follows)*
- 2 medium tomatoes, seeded and chopped
- 1 cup seeded and chopped cucumber
- 3 tablespoons snipped fresh flat-leaf (Italian) parsley or regular parsley
- 4 teaspoons snipped fresh mint
- 2 teaspoons lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon coarsely ground black pepper
- 12 large pita bread rounds
- 2 cups shredded fresh spinach
- 4 ounces feta or soft goat cheese (chevre), crumbled or cut up (1 cup)
- 1/4 cup sliced green onions (2)
- 1/4 cup sliced or chopped pitted kalamata olives or pitted ripe olives
Directions
1. Prepare Hummus and Tapenade; set aside along with remaining chopped roasted red sweet peppers (about 3/4 cup).
2. In a medium bowl, combine tomatoes, cucumber, parsley, mint, lemon juice, salt and black pepper; set aside. Wrap pita rounds in foil and heat in a 350 degrees oven for 15 minutes or until warm.
3. To assemble dip, spread Hummus on a 12-inch serving platter; arrange spinach atop Hummus layer, leaving a 1-inch border of Hummus. Spoon Tapenade over the spinach, leaving a 1-inch border of spinach.
4. Drain excess liquid from tomato mixture; discard liquid. Spoon tomato mixture over Tapenade layer, leaving a 1-inch border of Tapenade. Sprinkle feta over tomato mixture. Top with reserved 3/4 cup chopped roasted red sweet peppers, green onions and olives.
5. To serve, cut warm pita rounds into wedges. Serve with the dip. Makes 12 to 14 appetizer servings.
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Tip:
*Tip for quicker preparation:
Instead of making the Hummus, use 1 1/2 cups purchased hummus . Assemble as directed above.
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Make Ahead Tip:
Make- Ahead Tip:
Prepare Hummus and Tapenade 1 week in advance; cover and chill until ready to assemble. Prepare tomato mixture 6 to 24 hours ahead; cover and chill until ready to assemble. Drain as directed above. Assembled dip may be covered and chilled up to 1 hour before serving.
Ingredients
- 1/4 cup oil-cured Greek olives, drained and pitted, or pitted ripe olives
- 1/4 cup pimiento-stuffed green olives
- 1 clove garlic, minced
- 1 tablespoon olive oil (or oil from cured olives plus enough olive oil to equal 1 tablespoon)
- 2 tablespoons dried tomato pieces (not oil-packed)
Directions
In a food processor bowl combine Greek olives, pimiento-stuffed green olives, garlic, and olive oil. Cover and process until finely chopped. Add dried tomato pieces. Cover and pulse twice or just until combined. Serve immediately.
Ingredients
- 1 15 - 16 ounce can garbanzo beans (chickpeas)
- 1/4 cup tahini (sesame paste) OR 3 tablespoons peanuts butter plus 1 tablespoon sesame oil
- 3 tablespoons lemon juice
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
Directions
Drain garbanzo beans. In a food processor, combine garbanzo beans; tahini (sesame paste) or creamy peanut butter and sesame oil; lemon juice; olive oil; garlic, minced; paprika; salt and ground cumin. Cover and process until the mixture is smooth, stopping and scraping the sides as necessary. (Or, place drained garbanzo beans in a medium bowl; mash with a potato masher or fork until nearly smooth; stir in tahini or peanut butter plus sesame oil, lemon juice, olive oil, garlic, paprika, salt, and cumin.) Makes 1-1/2 cups.
I used Sabra Hummus from Costco and store-bought tapenade to save time. I skipped the mint (DH does not like). It got rave reviews when I brought this to a party and served with Stacy's pita chips. Total cheater version, but would absolutely make it again!
2/5/2012 09:00:42 PM Report AbuseThis tapenade recipe is missing a few of the ingredients that were included in the print version: Roasted red sweet peppers, capers, bail, oregano
1/15/2012 09:05:36 AM Report AbuseThis one's a winner! Have now taken to three events- it's worth the time!
7/4/2011 06:49:51 PM Report Abuse