Mrs. Regueiro's Plate: Layered Mediterranean Dip

Wednesday, October 9, 2013

Layered Mediterranean Dip

This dip is one of the best things I have eaten lately, and I'm not ashamed that I ate almost half of the above plate. (It's a small 6 inch salad plate, so I don't feel that guilty.) It's seriously a brilliant dip. It's a Mediterranean take on the Mexican 7-layer dip, and it's heavy on the Greek flavors. Unlike the Mexican 7-layer dip, I feel that this one is the healthier option because of the fresh ingredients. It comes together quite beautifully and it's something you can't help dipping right into.

We had some family visit us this past weekend, and I wanted a little appetizer before dinnertime. From experience, I know that whenever there is an appetizer served before dinner - you tend to load up on it since you are probably starving waiting for dinner. I hate when that happens, and you never save any room for dinner. I had wanted something simple and light and I knew that this dip would be a wonderful way to wet our appetites without spoiling our dinner.

This dip can be customized to fit your preferences because Annie's version had used cilantro pesto, banana peppers and olives. I'm not typically a fan of olives and banana peppers, so I had those omitted. I'm in love with sun-dried tomato pesto so I knew it would be an excellent replacement for the cilantro pesto. Plus, I'm using the last of my summer garden cherry tomatoes. It made this appetizer that much more appealing to everyone because homegrown tomatoes always taste so much better.

Make a big plate to enjoy with family or friends or enjoy it just for yourself!
Layered Mediterranean Dip
Adapted from Annie's Eats 
Sun-Dried Tomato Pesto Adapted from Oprah
ZipList Add Recipe
{Printable Recipe}

For the Sun-Dried Tomato Pesto:
  • 16 ounces oil-packed sun-dried tomatoes
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh Italian parsley
  • 2 to 3 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup olive oil
  • 1 cup fresh parmigiano reggiano
  • 1/4 cup walnuts
  • 1/4 cup pine nuts
  • To assemble the dip:
  • hummus
  • sun-dried tomato pesto (above)
  • English cucumber, seeded and diced
  • red onion, diced
  • cherry tomatoes
  • crumbled feta cheese
  • Optional: Kalamata or black olives
Cooking Directions
  1. For the sun-dried tomato pesto: Place the garlic, pine nuts and walnuts in a food processor and pulse until combined. Add the sun-dried tomatoes, basil, parsley, salt, pepper and olive oil. Blend until fully combined. Stir in parmigiano reggiano cheese. Transfer to a covered container.
  2. For the layered dip, spread a layer of hummus on your serving platter. Spread the sun-dried tomato pesto on top, about a 1/2 inch layer. Layer evenly with cucumbers, red onions, cherry tomatoes and feta cheese and olives if desired.
  3. Serve with pita chips or sliced flatbread.
Review: Double yum! Such a fabulous and simple and healthy appetizer to make. I'm kicking myself that we ran out of hummus, I need to make another batch of this dip soon! The sun-dried tomato pesto does make plenty about 3+ cups. I used about 1 cup for the appetizer, and saved the rest of the sun-dried tomato pesto for a rainy day. I'm thinking of using it over some pasta, or some baked potatoes with sour cream and feta cheese? 
I can't believe how big Emilio has gotten lately, and I swear he is the such a happy little baby. Lately when he wakes up in the morning, he just wakes up, and doesn't make a sound. His sister, Elena, is the noisemaker and grabs her doll and makes a racket. Emilio will either be sleeping or just lay in his bed. I have found him completely opposite from the way that I left him the night before and he has his sleep sound bear in a headlock. I guess he's practicing for his future linebacker days or something.

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