Mediterranean Dip

 This recipe, from my friend Heather, is one I've been enjoying and making for many years and I decided it was time for me to officially share it here on the blog!   Heather is a talented cook and I always looked forward to her signing up to bring the treats for book group.  She makes the most amazing baked goods ever, but this savory dip is what I'd get really excited about.   It's a lot of chopping, but otherwise super easy to throw together and it tastes absolutely amazing.  It's meant to be an appetizer served with pita chips or fresh veggies, but we will serve it with some grilled chicken and fresh fruit or some lentil soup and a Greek salad and make it a big part of a delicious Mediterranean dinner! 

Click here for printable recipe.

 

Yield: (1) 12-14 inch round plate of dip

FOR THE CILANTRO PESTO:
Don't love cilantro?   Make it with basil instead.  😋

1½ cups fresh cilantro (it was about 2 bunches)
2 cloves garlic, coarsely chopped
1/3 cup olive oil, divided
1/4 cup pine nuts (or whatever nuts you happen to have)
¼ cup grated Parmesan cheese

FOR THE DIP:

2 containers (10-ounces each) hummus
1 batch cilantro pesto (see above)
1/2 English cucumber, diced
1/3 cup red onion, diced
1/2 cup banana peppers, chopped
1/2 cup sliced black or kalamata olives (I prefer black)
1/2 cup crumbled feta cheese
1/2 cup  sun-dried tomatoes in olive oil, chopped

12-14 - inch round platter or small cookie sheet 

DIRECTIONS: 

FOR THE CILANTRO PESTO:  In a blender or food processor, combine the cilantro, garlic, about half of the olive oil,  and  nuts.

Oops...I accidentally added the Parmesan cheese too, then tried to scoop it out. 

 Pulse repeatedly until a coarse paste forms, scraping down the sides of the bowl as you go. With the blender/processor running, add the remaining olive oil in a steady stream and process until smooth.

Transfer the pesto to a bowl and stir in the Parmesan.

(If storing for later use, drizzle with a thin film of olive oil, cover with plastic wrap directly on the surface of the pesto, and store in an airtight container.)

TO ASSEMBLE THE DIP:  

 

 

Spread a layer of hummus on a serving platter.

Spread the cilantro pesto over the top of the hummus.

Layer evenly with cucumber, red onion, banana peppers, olives, feta, and oven-dried tomatoes as desired.

Garnish with an additional few tablespoons of minced fresh cilantro. Serve with pita chips or fresh veggies (we like cucumber slices and carrot sticks).

  Enjoy!

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