At my family’s Fourth of July lunch that my sisters and my mom hosted at my parent’s house, we served two dips for appetizers. One of the dips we made was the a Mediterranean Layer Dip with toasted pita chips.
The Mediterranean Dip is similar to those seven layer Mexican dips with the layer of sour cream/cream cheese and taco seasoning, beans, salsa, lettuce, and tomato etc. but instead the layers have more of a Greek flair. The first layer is the classic hummus, followed by basil pesto, cucumbers, red onion, banana peppers, kalamata olives, feta cheese and lastly fresh tomato. Toast up some sliced triangles of pita bread with a touch of olive oil and you have yourself one worthy appetizer.
My mom also brought this to a graduation party to test it out before the party. The dip did not last long and she was tracked down by several of the guest for the recipe. The original recipe calls for sun dried tomatoes but since it tomato season we opted to use some fresh ones from the farmers market. You can use your own recipe for the hummus or pesto but I am linking M’s hummus recipe here.
- Basil Pesto
- Cucumber, seeded and diced
- Red Onion, diced
- Banana Pepper, diced
- Kalamata Olives, sliced
- Crumbled Feta Cheese
- Tomatoes, diced
- Spread a layer of hummus on a platter followed by a layer of pesto. Next sprinkle evenly with cucumber, red onions, banana peppers, kalamata olives, feta cheese, and tomatoes.
- To toast pita chips- Cut pitas in triangle slices and place on a baking sheet. Preheat oven to 375 degrees. Brush pitas with olive oil and bake for 5-10 minutes. Turn over pita chips and continue to cook until toasted.
Source– Adapted from Annie’s Eats