Mediterranean Eight-Layered Dip
- Makes: 12 to 14 servings
- Start to Finish 2 hrs
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
- Prepare Hummus and Tapenade; set aside along with remaining chopped roasted red sweet peppers (about 3/4 cup).
- 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.
- 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.
- 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.
- To serve, cut warm pita rounds into wedges. Serve with the dip. Makes 12 to 14 appetizer servings.
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 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.
Tapenade
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.
Humus
Ingredients
- 1
15 -
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.
Nutrition Facts
(Mediterranean Eight-Layered Dip)
Servings Per Recipe 12, pro. (g) 9, sugar (g) 2, sodium (mg) 819, fiber (g) 4, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 295, Potassium (mg) 280, sat. fat (g) 2, Niacin (mg) 3, chol. (mg) 8, Riboflavin (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 89, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, vit. A (IU) 875, iron (mg) 3, calcium (mg) 131, Fat, total (g) 10, Thiamin (mg) 0, carb. (g) 42, vit. C (mg) 60