Mediterranean Layered Dip
Adapted from Annie's Eats [1] and Tasty Kitchen [2]
Notes
For a mellower onion flavor, substitute quick-pickled red onion [3] for fresh. Cilantro not your thing? Substitute basil pesto [4] or any pesto of your choice.
Ingredients
- For the pesto:
1 large or two small cloves garlic
1/3 cup extra-virgin olive oil
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 [5]
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
Directions
- 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.
Information
- Category
- Dips, Appetizers
- Cuisine
- North American
- Yield
- Serves 4-6