I made this quick and easy layer dip for my last day of work at Stanford. While there, I lived in the graduate dorms and had no supplies to bake anything sweet. As much as I brainstormed ways to make cupcakes or even cookies, I couldn’t do anything without mixing bowls, baking pans, flour, sugar, salt, baking powder, vanilla, cookie sheets, muffin tins…you get the point. Annie from Annie’s Eats posted a much more involved version of this recipe. I simplified it by using pre-dried tomatoes instead of buying my own and by buying pesto instead of making it from scratch.
The recipe was a huge hit. One of the docs I work with actually took out some scratch paper and wrote down all of the ingredients so he could share it with his wife!
INGREDIENTS
To assemble the dip:
Hummus
Pesto
Cucumber, seeded and diced
Sliced olives (black or Kalamata)
Crumbled feta cheese
Sun-dried tomatoes
DIRECTIONS
- Spread a layer of hummus over a 12 inch serving platter.
- Spread the pesto over the hummus
- Sprinkle over the cucumber, olives, feta, and sun-dried tomatoes
- Serve with pita chips
2 comments on “Mediterranean Layer Dip”
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These photos are great! The lighting is super nice.
The food looks excellent too…