Mediterranean Layer Dip
cathleen
Serve with pita chips.
ingredients
- 12 oz jar roasted red peppers
- 2 medium tomatoes, seeded and chopped
- 1 c. seeded and chopped cucumber
- 3 T. fresh parsley
- 4 t. snipped fresh mint
- 2 t. lemon juice
- 1/8 t. salt
- 1/4 t. black pepper, divided
- 1 1/2c. hummus
- 2 c. shredded fresh spinach
- 4 oz. feta cheese, crumbled
- 1/4 c. sliced green onions (2)
- 3/4 c. kalamata olives, divided
- 1/2 c. pimiento-stuffed green olives
- 2 T. extra virgin olive oil
- 1 T. chopped fresh basil
- 1 T. drained capers
- 1 t. fresh oregano
directions
- 1
1. Prepare tapenade: Combine 1/2 c. of the red peppers, 1/2 c. pitted Kalamata olives, the green olives, olive oil, oregano, basil, capers, and 1/8 t. ground black pepper in food processor. Pulse until coarsely chopped. Set aside.
- 2
2. In a medium bowl, combine the tomatoes, cucumber, parsley, mint, lemon juice, salt, and remaining pepper. Set aside.
- 3
3. To assemble dip, spread hummus on 12" serving platter; arrange spinach on top of hummus, leaving a 1-inch border of hummus. Spoon tapenade over spinach, leaving a 1-inch layer of spinach.
- 4
4. Drain and discard excess liquid from the tomato mixture. Spoon tomato mixture over Tapenade layer, leaving a 1-inch border of tapenade. Sprinkle feta over tomato mixture. Top with reserved chopped roasted red peppers, green onions, and olives.
Source: cathleen
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews