Layered Mediterranean Dip

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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: 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.

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