Layered Mediterranean Dip

Who doesn’t love a layered dip? I’m 100% certain that saying the words “7 layer dip” is assumed to be of the Tex Mex variety – a legit, scoopable, sharable dip that is always a hit at any gathering.  In fact, I’ve served and enjoyed that dish many times over the years.  Makes a tasty leftover the next day, too! 

However, this Mediterranean version is by far my favorite and has been for years now. It’s a healthy option with great texture and just beautiful to look at.  It, too, is legit, scoopable and shareable – and it has 10 layers if you’re counting. It’s easily adaptable and I’ve changed the layers over the years based on what I have on hand, or forgot at the store. With this flavor and texture combination, you cannot go wrong.

A tip from personal experience – when not feeding a crowd, a shallow rimmed pasta bowl is a perfect vessel for these ingredients piled on top of each other. No precise spreading necessary or even sharing! It’s a dip that is balanced enough to call a meal.  If you’re on the go, throw some or all of these ingredients into a lavash flatbread, maybe throw in some roasted chicken, roll it up and take it with you.  Endless possibilities.  

I hope you enjoy sharing this layered dip with your friends and family.

Cheers, 

Christina

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Layered Mediterranean Dip

This is one of my top 5 favorite appetizer dishes! It's always a hit with my family and friends and a welcome addition to any gathering. It's a beautiful, flavorful, healthy option for your Super Bowl spread, book club group or contribution to a potluck. 

Course: Appetizer

Keyword: dip, mediterranean

Servings: 12 servings

Calories: 110kcal

Author: Christina Shoup

Ingredients

• 2 cups hummus
• 1 cup cilantro pesto
• ½ cup Persian cucumbers (or English cucumber, seeded) chopped
• ½ cup red onion chopped
• ½ cup Kalamata olives pitted, chopped
• ½ cup grape tomatoes chopped
• ½ cup mild pepperoncini slices chopped
• ¼ cup crumbled feta cheese
• ¼ cup toasted pine nuts
• ¼ cup chopped cilantro
• Optional: Aleppo pepper

Instructions

• Spread hummus on a shallow platter – I like to use my 16” oval platter. Top with pesto and spread, leaving a half inch border of the hummus showing. Layer the remaining ingredients in the order listed. Top with Aleppo pepper, if desired.
• Serve with pita chips or any scoopable veggies like cucumbers or bell peppers.

Notes

*To prevent a watery layered dip, be sure to drain any excess liquid from the cilantro pesto, olives, pepperoncini slices and tomatoes. 

*Bolani brand has a cilantro pesto product that is delicious and can be found locally at Mollie Stone’s. 

*If I have a little extra time, one of my favorite ways to serve this dip is with homemade pita chips. Simple to prepare: pita bread brushed with olive oil, cut into triangles, and sprinkled with garlic powder, cumin and salt – baked at 375 degrees for about 8-10 minutes or until toasted.

Nutrition

Calories: 110kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 281mg | Potassium: 167mg | Fiber: 3g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg