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Mediterranean Eight-Layer Dip

Mediterranean Eight-Layer Dip
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Mediterranean Eight-Layered Dip
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  • Makes: 12 to 14 servings
  • Prep 45 mins

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You can prepare the tomato mixture, hummus, and tapenade a day ahead, if you like. Cover and refrigerate until needed.

Ingredients

  • Hummus (recipe follows)*
  • Tapenade (recipe follows)*
  • 2 medium tomatoes, seeded and chopped
  • 1 cup seeded and chopped cucumber
  • 3 tablespoons snipped fresh Italian (flat-leaf) parsley or curly 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 F oven for 15 minutes or until warm.
  3. To assemble dip, spread Hummus on a 12-inch serving platter with sides; arrange spinach atop Hummus layer, leaving a 1-inch border of Hummus. Drain excess liquid from Tapenade, if needed. 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.

Tip

  • *Tip for quicker preparation: Instead of making the Hummus, use 1 1/2 cups purchased hummus. Assemble as directed above.

Make Ahead Tip

  • Make-ahead: 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.

Hummus

Ingredients

  • 1 15 - ounce can garbanzo beans (chickpeas)
  • 1/4 cup tahini (sesame paste) or 3 tablespoons creamy peanut butter plus 1 tablespoon sesame oil
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin

Directions

  1. Rinse and drain garbanzo beans (chickpeas). In a food processor, combine garbanzo beans; tahini (sesame paste) or creamy peanut butter and sesame oil; lemon juice; olive oil; garlic; 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.

Tapenade

Ingredients

  • 1 12 - ounce jar red sweet peppers
  • 1/2 cup pitted kalamata olives or pitted ripe olives
  • 1/2 cup pimiento-stuffed green olives
  • 2 tablespoons olive oil
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon drained capers
  • 1 teaspoon snipped fresh oregano
  • 1/4 freshly ground black pepper

Directions

  1. Drain roasted red sweet peppers. Pat dry with paper towel. Measure 1/2 cup red sweet peppers to use in the tapenade and chop the remaining for one of the layers in dip; set aside. In a food processor, combine the 1/2 cup drained red sweet peppers, kalamata olives ripe olives, pimiento-stuffed green olives, olive oil, snipped fresh basil, drained capers, snipped fresh oregano and freshly ground black pepper. Cover and process with several on-off turns until coarsely chopped. (Or, coarsely chop red sweet peppers, olives and capers by hand. Stir in the oil, basil, oregano and black pepper.) Makes 1 1/3 cups tapenade.

Nutrition Facts

(Mediterranean Eight-Layer Dip)

Servings Per Recipe 12, sodium (mg) 773, sugar (g) 4, Cobalamin (Vit. B12) (µg) 0, fiber (g) 5, calcium (mg) 131, cal. (kcal) 319, Potassium (mg) 309, carb. (g) 47, pro. (g) 10, vit. A (IU) 972, iron (mg) 3, Fat, total (g) 11, Thiamin (mg) 0, vit. C (mg) 61, Niacin (mg) 3, sat. fat (g) 2, Riboflavin (mg) 0, chol. (mg) 8, Polyunsaturated fat (g) 2, Folate (µg) 109, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0

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