Mediterranean Eight-Layer Dip

By Tincard

Ingredients

• Hummus (recipe follows)*
• Tapenade (recipe follows)*
• 2 medium tomatoes, seeded and chopped
• 1 cup seeded and chopped cucumber
• 3 tablespoons snipped fresh Italian (flat-leaf) parsley or curly parsley
• 4 teaspoons snipped fresh mint
• 2 teaspoons lemon juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon coarsely ground black pepper
• 12 large pita bread rounds
• 2 cups shredded fresh spinach
• 4 ounces feta or soft goat cheese (chevre), crumbled or cut up (1 cup)
• 1/4 cup sliced green onions (2)
• 1/4 cup sliced or chopped pitted kalamata olives or pitted ripe olives
• Tapenade
• Ingredients
• 1 12 - ounce jar red sweet peppers
• 1/2 cup pitted kalamata olives or pitted ripe olives
• 1/2 cup pimiento-stuffed green olives
• 2 tablespoons olive oil
• 1 tablespoon snipped fresh basil
• 1 tablespoon drained capers
• 1 teaspoon snipped fresh oregano
• 1/4 freshly ground black pepper

Preparation

Step 1

1.Prepare Hummus and Tapenade; set aside along with remaining chopped roasted red sweet peppers (about 3/4 cup).
2.In a medium bowl, combine tomatoes, cucumber, parsley, mint, lemon juice, salt and black pepper; set aside. Wrap pita rounds in foil and heat in a 350 degrees F oven for 15 minutes or until warm.
3.To assemble dip, spread Hummus on a 12-inch serving platter with sides; arrange spinach atop Hummus layer, leaving a 1-inch border of Hummus. Drain excess liquid from Tapenade, if needed. Spoon Tapenade over the spinach, leaving a 1-inch border of spinach.
4.Drain excess liquid from tomato mixture; discard liquid. Spoon tomato mixture over Tapenade layer, leaving a 1-inch border of Tapenade. Sprinkle feta over tomato mixture. Top with reserved 3/4 cup chopped roasted red sweet peppers, green onions and olives.
5.To serve, cut warm pita rounds into wedges. Serve with the dip.



Tip
•*Tip for quicker preparation: Instead of making the Hummus, use 1 1/2 cups purchased hummus. Assemble as directed above.

Make Ahead Tip
•Make-ahead: Prepare Hummus and Tapenade 1 week in advance; cover and chill until ready to assemble. Prepare tomato mixture 6 to 24 hours ahead; cover and chill until ready to assemble. Drain as directed above. Assembled dip may be covered and chilled up to 1 hour before serving.

Directions
1. Drain roasted red sweet peppers. Pat dry with paper towel. Measure 1/2 cup red sweet peppers to use in the tapenade and chop the remaining for one of the layers in dip; set aside. In a food processor, combine the 1/2 cup drained red sweet peppers, kalamata olives ripe olives, pimiento-stuffed green olives, olive oil, snipped fresh basil, drained capers, snipped fresh oregano and freshly ground black pepper. Cover and process with several on-off turns until coarsely chopped. (Or, coarsely chop red sweet peppers, olives and capers by hand. Stir in the oil, basil, oregano and black pepper.) Makes 1 1/3 cups tapenade.