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Mediterranean Layer Dip

Shake up your appetizer game with this Mediterranean Layer Dip. Healthy, flavorful, and easy, this dip has proven to be a hit, again and again.
Course Appetizer
Cuisine European
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 20
Calories 102 kcal
Author Liz


Ingredients for the Oven-Dried Tomatoes:

  • 1 pint cherry tomatoes halved
  • pinch kosher salt
  • pinch black pepper

Ingredients for the Cilantro Pesto:

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

Remaining Ingredients:

  • 1½-2 containers store-bought hummus or homemade if you prefer (15-20 oz.)
  • 1/4 red onion diced
  • ½  cucumber seeded and diced
  • 3-4 oz. crumbled feta cheese
  • 1 recipe cilantro pesto
  • 1 recipe oven-dried tomatoes


Make the Oven-Dried Tomatoes:

  1. Line a baking sheet with aluminum foil and preheat oven to 225. Place tomatoes on baking sheet, cut side up. Sprinkle with salt and pepper. Bake until tomatoes are mostly shriveled up, 2-3 hours depending on their size (see notes). Store in the fridge until ready to be used.

Make the Cilantro Pesto:

  1. 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:

  1. 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.
  2. Serve with pita chips or pieces as desired.

Recipe Notes

  • Oven-dried tomatoes may cook in as little as 2 hours, depending on the size of your tomatoes. I found store-bought cherry (or grape) tomatoes need the full 3 hours, whereas the cherry tomatoes from my garden were ready in just about 2 hours.
  • Additional optional toppings: chopped banana peppers, olives, or more toasted pine nuts
  • Serve with pita chips, pita pieces or sliced vegetables (eg. cucumber slices)