Mediterranean Layered Dip
What I didn't anticipate was just how much I would adore this tangy, garlic-heavy appetizer. I'm only a hair embarrassed to say that I managed to polish off half the platter in one sitting. Each bite's ever-so-slightly different makeup makes it easy to keep coming back for just one more bite, and do so I did . . .
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/3 cup extra-virgin olive oil
- for the pesto
- 1 large or two small cloves garlic
- 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
- 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
- Carbohydrate 3.11508200189023 g
- Cholesterol 2.2 mg
- Fat 15.7204830272822 g
- Fiber 0.692280007142173 g
- Protein 2.82423100147339 g
- Saturated Fat 1.98878610333194 g
- Serving Size 1 1 Serving (32g)
- Sodium 67.5888000245142 mg
- Sugar 2.42280199474806 g
- Trans Fat 1.46453290159075 g
- Calories 158 calories
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.
