Mediterranean Dip Food

SEVEN-LAYER MEDITERRANEAN DIP

Steps:

• Spread hummus into a 9-in. pie plate. Top with sour cream, red peppers, cheese, onion and olives. Sprinkle with parsley. Refrigerate until serving. Serve with pita chips.

PHILLY MEDITERRANEAN DIP

Steps:

• Spread Neufchatel onto bottom of 9-inch pie plate.
• Mix remaining ingredients; spoon over Neufchatel.
• Serve with crackers or assorted cut-up fresh vegetables.

MEDITERRANEAN ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan.
• Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!

LAYERED GREEK DIP

Steps:

• Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.
• Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.
• Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.

MEDITERRANEAN DIP

Steps:

• In a medium bowl, combine sour cream and hummus; mix well.
• Spread into a pie plate or servewear of similar size.
• Sprinkle olives, feta, artichoke hearts, green onions and carrot - adding each as a layer.
• Drizzle with reserved artichoke marinade.
• Cover and refrigerate for at least an hour or up to 12 hours.
• Serve with pita crackers.

EASY MEDITERRANEAN DIP RECIPE

Steps:

• In the bottom of a large plate or tray, spread hummus evenly.
• Spread the Greek yogurt carefully over the top, then sprinkle red pepper, olives, cucumber, artichoke hearts, and feta cheese.
• Top with parsley (optional), and serve with pita chips for dipping.

MEDITERRANEAN 7-LAYER DIP

Steps:

• Mix all ingredients together with a mixer.
• Place all ingredients in a food processor and blend until smooth. Add more garbanzo bean liquid and process if you want it thinner.
• To assemble: Spread tzatziki sauce in the bottom of a shallow serving dish or pie plate. Spread hummus on top. Top with cucumber, tomatoes, onions, feta, and parsley.
• Refrigerate for 2 hours to let the flavors meld before serving. Serve with pita chips.

MEDITERRANEAN DIP DUO

Steps:

• Place cucumber, onion, tomato and olives in bowl.
• Stir in olive oil, garlic press and seasoning mix.
• Gently stir in feta cheese.
• Hummus dip: Whisk sour cream and hummus.
• Serve in separate bowls and serve with pita chips.

MEDITERRANEAN EGGPLANT DIP

Steps:

• Sprinkle eggplant slices generously with Kosher salt. Let stand for 30 minutes and then blot with paper towel to remove moisture on surface.
• Heat a large nonstick skillet over medium-high heat and pour in about 2-3 tablespoons of oil. Working in batches as necessary, cook eggplant slices in a single layer until almost black on each side, about 3-5 minutes per side. Add more oil as needed. Remove cooked eggplant to a plate.
• Once eggplant is all cooked, lower heat to medium and add 2 tablespoons olive oil. Add red pepper, onion, coriander, and paprika to skillet. Cook, stirring occasionally, until vegetables are soft, about 8-10 minutes. Add eggplant and vinegar to skillet, breaking eggplant and mashing it coarsely with a wooden spoon until well combined. Cook until vinegar has evaporated, about 8-10 minutes.
• Remove from heat and stir in parsley and lemon juice. Serve warm or at room temperature over hummus with pita*. Can be made ahead of time, refrigerated, and reheated as needed.

MEDITERRANEAN DIP

Steps:

• Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
• Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.