Mediterranean Layered Dip

Look what our great friend, Amy brought to the party! This dip looked so magnificent and delicious, that we were the first ones to dig in - no lie! And even though Amy is a wizard at photography, even she could not do justice to this Mediterranean masterpiece.

This dip has so much flavor and personality, you're sure to fall in love with it! All the fabulous ingredients that make up this tower of freshness are healthy and alive with flavor. We're probably embarrassing Amy by gushing all over her dip, but we don't care because we consider this dip totally Gush-worthy.

We want you to know that even though one look at the recipe down below may be intimidating because of the long list of ingredients and seemingly tedious steps, Amy assures us that it really was quite easy and quick to put together and WE assure you that whatever it takes to make this dip happen is absolutely worth it.

Also, if any of you out there have every single one of the ingredients necessary to make this dip in your pantry right now, put on thy crown, take up thy robe, and declare yourself a true Party in the Pantry Diva, because You Rock!

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Mediterranean Layered Dip

Step One

Prepare the Tapenade:

12 Ounce Jar of Red Sweet Peppers

½ Cup Pitted Kalamata Olives

½ Cup Pimiento-Stuffed Olives

2 Tablespoons Olive Oil

One Tablespoon Snipped Fresh Basil

One Tablespoon Drained Capers

One Teaspoon Snipped Fresh Oregano

¼ Teaspoon Ground Black Pepper

Drain 12 ounce jar roasted red sweet peppers. Pat peppers dry with a paper towel. Measure ½ cup red sweet peppers to use in the tapenade and chop the remaining for one of the layers in the dip; set aside. In a food processor combine the ½ cup drained red sweet peppers, ½ cup pitted Kalamata olives or pitted ripe olives, ½ cup pimiento-stuffed green olives, 2 Tablespoons olive oil, 1 Tablespoon snipped fresh basil, 1 Tablespoon drained capers, 1 teaspoon snipped fresh oregano, and ¼ teaspoon ground black pepper. Cover and process with several on-off turns until the ingredients are coarsely chopped. Makes 1-1/3 cups.

Step Two

Combine Tomato Mixture

2 Medium Tomatoes, seeded and chopped

1 cup seeded and chopped Cucumber

3 Tablespoons Snipped Fresh Italian (flat leaf) Parsley

4 Teaspoons Snipped Fresh Mint

2 Teaspoons Lemon Juice

1/8 teaspoon Salt

1/8 Teaspoon Coarsely Ground Pepper

Combine all ingredients and set aside.

Step Three

Dip Assembly

1-1/2 Cup Purchased Hummus –

I mix an 8 ounce container of regular hummus with a 4 ounce container of roasted red pepper hummus

2 Cups Shredded Fresh Spinach

4 Ounces Feta Cheese Crumbles

¼ Cup Sliced Green Onions

¼ Cup Sliced or Chopped Pitted Kalamato Olives

Spread hummus on a 12 inch serving platter.

Arrange spinach on top of the hummus layer, leaving a 1-inch border of hummus.

Spoon Tapenade over the spinach, leaving a 1-inch border of spinach.

Drain and discard excess liquid from the tomato mixture. Spoon tomato mixture over Tapenade layer,

leaving a 1-inch border of Tapenade.

Sprinkle feta over tomato mixture.

Top with reserved ¾ cup chopped roasted red sweet peppers, green onions, and olives.

Make Ahead Tip:

Prepare Tapenade up to 1 week ahead; cover and chill.

Prepare tomato mixture 6 to 24 hours ahead; cover and chill.

Drain as directed above.

The assembled dip may be covered and chilled for up to 1 hour before serving.

Serve with Pita Wedges

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For those of you who don't have all of the ingredients you need on hand, here is your grocery list! (This spring may be the perfect time to start a garden and cut down on that list)

1-1/2 Cup purchased Hummus OR
( 8 ounce container of regular Hummus and 4 ounces of Roasted Red Pepper Hummus)
2 Cups shredded fresh Spinach
4 Ounces Feta Cheese crumbles
¼ Cup sliced Green Onions
3/4 Cup sliced or chopped pitted Kalamato Olives
2 Medium Tomatoes, seeded and chopped
1 cup seeded and chopped Cucumber
3 Tablespoons snipped fresh Italian (flat leaf) Parsley
4 Teaspoons snipped fresh Mint
2 Teaspoons Lemon Juice
12 Ounce jar of Red Sweet Peppers
½ Cup Pimiento-Stuffed Olives
2 Tablespoons Olive Oil
One Tablespoon snipped fresh Basil
One Tablespoon drained Capers
One Teaspoon snipped fresh Oregano
¼ Teaspoon Ground Black Pepper
Pita Wedges

Coming Soon... Chicken Enchiladas!!!