Mediterranean Layered Dip
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/3 cup extra-virgin olive oil
- for the pesto
- 1 large or two small cloves garlic
- 1/4 cup toasted pine nuts
- 1-1/2 cups fresh cilantro woody stems discarded
- 1/4 cup freshly grated parmesan cheese
- kosher salt and freshly ground black pepper to taste
- for the dip
- about 2 cups hummus
- cilantro pesto (above)
- 1/4 of an english cucumber peeled and chopped
- 1/4 cup pepperoncini stems removed, chopped
- 1/4 cup red onion diced
- 1/4 cup sun-dried tomatoes julienned
- 1/4 cup feta crumbled
- 1/4 cup toasted pine nuts
- extra-virgin olive oil for drizzling
- pita chips for serving
- Carbohydrate 3.11508200189023 g
- Cholesterol 2.2 mg
- Fat 15.7204830272822 g
- Fiber 0.692280007142173 g
- Protein 2.82423100147339 g
- Saturated Fat 1.98878610333194 g
- Serving Size 1 1 Serving (32g)
- Sodium 67.5888000245142 mg
- Sugar 2.42280199474806 g
- Trans Fat 1.46453290159075 g
- Calories 158 calories
As I am preparing my table for a fun night with my close friends, I decided to whip up a Mediterranean Layered Dip. This tantalizing appetizer is a surefire crowd-pleaser, featuring layers of creamy hummus, vibrant pesto, and a medley of fresh vegetables.
The rich flavors of this dip are a testament to the diverse culinary heritage of the Mediterranean region. The hummus, a staple of Middle Eastern cuisine, provides a smooth and savory base, while the pesto, with its aromatic blend of basil, pine nuts, and Parmesan cheese, adds a vibrant freshness. The assortment of vegetables, including crisp cucumber, tangy pepperoncini, sweet red onion, and sun-dried tomatoes, adds a delightful crunch and a burst of color.
Topped with crumbled feta cheese and toasted pine nuts, this dip is a symphony of textures and flavors. Served with warm pita chips, it is the perfect accompaniment to any social gathering. Whether you are entertaining guests or simply enjoying a quiet evening at home, this Mediterranean Layered Dip will transport you to the sun-kissed shores of the Mediterranean.
Step-by-step
- Add the garlic, olive oil, and pine nuts to a blender or food processor, and blend until smooth.
- Add the cilantro, and blend until smooth.
- Transfer the pesto to a bowl, and fold in the parmesan cheese; season to taste with salt and pepper.
- Dollop hummus onto a 8- to 10-inch serving dish, and spread it out into an even layer using an offset spatula.
- Rinse the spatula off, and then dollop the pesto on top of the hummus layer, and spread it out, taking care to disturb the hummus as little as possible; leave a 1/2-inch border free of the cilantro pesto.
- Sprinkle even amounts of cucumber, pepperoncini, onion, sun-dried tomatoes, feta, and pine nuts on top.
- Drizzle with olive oil, and serve with pita chips.
