Ingredients
- Ingredients:
- Recipe: Layered Mediterranean Dip
- Yield: 1 12-inch round plate of dip
- For the cilantro pesto:
- 1 1/2 cups fresh cilantro
- 2 cloves garlic, chopped
- 1/3 cup olive oil, divided
- 2 tbsp. pecans
- 2 tbsp. pine nuts
- 1/4 cup freshly grated Parmesan cheese
- To assemble the dip:
- Hummus
- Cilantro pesto (above)
- Cucumber, seeded and diced
- Red onion, diced
- Banana peppers, chopped
- Sliced olives (black or Kalamata)
- Crumbled feta cheese
- Oven-dried tomatoes
Preparation
Step 1
To assemble the dip:
Hummus
Cilantro pesto (above)
Cucumber, seeded and diced
Red onion, diced
Banana peppers, chopped
Sliced olives (black or Kalamata)
Crumbled feta cheese
Oven-dried tomatoes
Directions:
To make the cilantro pesto, combine the cilantro, garlic, 2 tablespoons of the olive oil, pecans, and pine nuts in the bowl of a food processor. Pulse repeatedly until a coarse paste forms. Scrape down the sides of the bowl. With the processor running, add the remaining olive oil in a steady stream and process until smooth. Transfer the pesto to a bowl and stir in the Parmesan. (If storing for later use, drizzle with a thin film of olive oil, cover with plastic wrap directly on the surface of the pesto, and store in an airtight container.)
To assemble the dip, spread a layer of hummus on a serving platter. Spread the cilantro pesto over the top of the hummus. Layer evenly with cucumber, red onion, banana peppers, olives, feta, and oven-dried tomatoes as desired. Garnish with an additional few tablespoons of minced fresh cilantro. Serve with pita chips.