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.
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.
- 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
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.
*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.
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