Bring this fresh and tangy dip to your book club. Set it out with a robust red wine for drinks with friends.
It almost seems unfair to label this a ‘recipe,’ when it is not much more than a careful layering of delicious ingredients. However, it would be a far worse crime not to share this Mediterranean melange with my dear readership, so here goes.
Originally, this dip was meant to include a few kalamata olives scattered across the top, but upon my return home from the grocery store, it was revealed that the olives were, in fact, not pitted.
Ain’t nobody got time for that, so the olives were omitted here. The dip suffered not, and in fact, it proved to be wildly versatile. Add some marinated eggplant, roasted red peppers, chopped red onion, or whatever else might be hanging around your fridge.
Bring this fresh and tangy dip to your book club. Set it out with a robust red wine for drinks with friends. I’ll be toting it along to an Oscars party this Sunday with some pita chips and maybe a few stuffed grape leaves.
Mediterranean Layer Dip
1 10-ounce container lemon hummus
1 14-ounce container prepared tabbouleh salad
1 cup grape tomatoes, halved
1 8-ounce block feta cheese
1 cup pitted kalamata olives, chopped
1 tablespoon finely chopped dill or mint
- Let the hummus come to room temperature so it’s a bit more spreadable. Spread it out in an even layer across the bottom of a pie plate.
- Add the tabbouleh next in an even layer over the hummus.
- Chop the feta into small cubes, about half an inch each. Scatter across the top of the tabbouleh.
- Finally, garnish over the top with grape tomatoes, olives, dill, and/or mint.
Serve with crackers, crostini, sliced cucumbers, or pita chips.