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Lately, I’ve had a difficult time deciding what to make in the kitchen. I’ve been tired and my hands have been bothering me, so whatever I make has to be quick and easy. I haven’t been super inspired by anything – I’ll settle on a recipe and then a bit later, change my mind…

It was the same thing a couple of weeks ago for Superbowl. I hemmed and hawed but ultimate decided on this Mediterranean Layer Dip, which I’ve had bookmarked for a while. I was not disappointed – the dip was fantastic! It had lots of flavor and was easy to customize to personal taste. I can’t wait to make it again.

Mediterranean Layer Dip

Mediterranean Layer Dip

Adapted from The Tasty Kitchen Blog via Annie’s Eats

Makes a 12-inch plate of dip

Remaining Ingredients:

  • 1½-2 containers store-bought hummus (or homemade if you prefer)
  • 1/4 a red onion, diced
  • ½ a cucumber, seeded and diced
  • 3-4 oz. crumbled feta cheese
  • 1 recipe cilantro pesto (below)
  • 1 recipe oven-dried tomatoes (below)
  • Additional optional toppings: chopped banana peppers, olives, or more toasted pine nuts

Ingredients for the Cilantro Pesto:

  • 1 bunch (1½ c.) fresh cilantro
  • 2 cloves garlic, chopped
  • 1/3 c. extra-virgin olive oil, divided
  • 2 Tbs. pecans or walnuts
  • 2 Tbs. pine nuts

Ingredients for the Oven-Dried Tomatoes (also from Annie’s Eats)Mediterranean Layer Dip

  • 1 pint cherry tomatoes, halved
  • pinch of sugar
  • pinch of kosher salt
  • pinch of black pepper
  • extra-virgin olive oil

Make the Oven-Dried Tomatoes: Line a baking sheet with aluminum foil and preheat oven to 225F. Place tomatoes on baking sheet, cut side up. Drizzle with olive oil and sprinkle with sugar, salt, and pepper. Bake until tomatoes are mostly shriveled up, about 3 hours. Store in the fridge until ready to be used.

Make the Cilantro Pesto: In a food processor, combine cilantro, garlic, pecans, pine nuts, and 2 Tbs. of the olive oil. Pulse until a thick paste is formed. Scrape down sides of the bowl. With the food processor running, pour in remaining olive oil in a steady stream. Scrape down sides of processor again, if needed, and process a bit more. Store in an airtight container or covered in plastic wrap, with a little extra olive oil drizzled on top, if not using immediately.
Assemble the Dip: Just before serving, spread hummus on a 12-inch plate. Spread cilantro pesto evenly on top of hummus. Sprinkle red onion, cucumber, oven-dried tomatoes, and feta over hummus and cilantro pesto. Feel free to add more or less of an ingredient to taste, or add in additional topping such as banana peppers, olives, or pine nuts.
Serve with pita chips or pieces as desired.
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