To break up the week, we enjoy having a few friends over midway to catch up and test recipes. While preparation time can be limited with our busy schedules, we often prepare one of each: an appetizer, a main dish, and a dessert. This week for an appetizer, we put together a variation on a layer dip. Instead of a classic Mexican layer dip, we put a Greek flare on this vibrant Mediterranean version. Just chop, assemble, and dig in!
Mediterranean Layered Dip
1 1/2 c hummus (we used Trader Joe’s)
1 c seeded, diced cucumbers
1 c seeded, diced tomatoes
1 c chopped Kalamata olives, drained and chopped
1 c crumbled Feta cheese
1/4 c minced fresh mint
salt and pepper
In a large bowl or glass plate, layer the ingredients:
2. feta drizzled with EVOO and sprinkled with half of the chopped mint
3. kalamata olives
4. tomatoes and cucumbers
5. drizzle of EVOO, salt and pepper and remaining chopped mint
Dip with pita chips. The layers can be prepared hours ahead of time and kept cool in the refrigerator. Serves 6-8.
Have fun with the layers-we’ve incorporated pesto, sun-dried tomatoes, tzatziki, pine nuts or anything we have on hand in the cupboard. Regardless, it’s a fantastic, light dish, and a gorgeous confetti of colors and flavors!