Best Layered Mediterranean Dip Recipes

MEDITERRANEAN LAYERED DIP

Mediterranean Layered Dip image

This quick and easy dip begins with purchased hummus. It's then flavored with the Mediterranean flavors of feta cheese, olives and lemon. -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 20 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups roasted garlic hummus
3/4 cup chopped roasted sweet red peppers
1 cup fresh baby spinach, coarsely chopped
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh mint
1/2 cup crumbled feta cheese
1/2 cup Greek olives, sliced
1/4 cup chopped red onion
Assorted fresh vegetables or baked pita chips

Steps:

Spread hummus onto a 12-in. round serving platter; top with roasted peppers., In a small bowl, combine the spinach, lemon juice, oil, basil and mint. Using a slotted spoon, spoon spinach mixture over peppers. Top with cheese, olives and onion. Serve with vegetables or pita chips.

Nutrition Facts : Calories 83 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 347mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

LAYERED MEDITERRANEAN DIP WITH PITA CHIPS

Layered Mediterranean Dip with Pita Chips image

Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. -Elizabeth Dumont, Boulder, Colorado

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 5 cups (120 chips).

Number Of Ingredients 16

Ingredients

1 cup plain Greek yogurt
1 medium seedless cucumber, chopped
1 teaspoon white wine vinegar
2 teaspoons minced fresh mint or 1 teaspoon dried mint
1 carton (10 ounces) hummus
1 medium red onion, chopped
1 cup chopped roasted sweet red peppers, drained
2 packages (4 ounces each) crumbled feta cheese
1/2 cup pitted Greek olives, sliced
2 plum tomatoes, chopped
Optional: Minced fresh parsley and additional minced fresh mint
PITA CHIPS:
20 pita pocket halves
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer and cover with edges of cheesecloth. Refrigerate for 8 hours or overnight. In a small bowl, combine the strained yogurt, cucumber, vinegar and mint., Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer with onion, peppers, feta cheese, olives, tomatoes and yogurt mixture. Top with parsley and additional mint if desired. Chill until serving., Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper., Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.

Nutrition Facts : Calories 178 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 478mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

MEDITERRANEAN LAYERED DIP

Mediterranean Layered Dip image

Make and share this Mediterranean Layered Dip recipe from Food.com.

Provided by Fluffy

Categories Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (250 g) package cream cheese, softened
1/2 cup Miracle Whip
1 cup chopped tomato
1 cup chopped cucumber
1 cup chopped sliced black olives
1 package kraft greek salad feta, with oregano
pita bread, wedges

Steps:

Combine cream cheese and miracle whip.
Spread on bottom of 9 inch pie plate.
Top with tomatoes cucumbers and olives.
Sprinkle with cheese.
Serve with wedges of pita bread.

Nutrition Facts : Calories 179.2, Fat 17, SaturatedFat 9.5, Cholesterol 45.8, Sodium 320.5, Carbohydrate 4.3, Fiber 1.2, Sugar 1.2, Protein 3.7

LAYERED MEDITERRANEAN DIP

Layered Mediterranean Dip image

Family and friends will dive into this delightful dip with an Italian flair. Black olives bring a bit of saltiness to the creamy layered mixture.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 10 cups.

Number Of Ingredients 13

Ingredients

2 cans (15 ounces each) pinto beans, rinsed and drained
1/3 cup prepared pesto
2 cups reduced-fat sour cream
1 package (8 ounces) reduced-fat cream cheese
1-1/2 teaspoons Italian seasoning
1/2 teaspoon pepper
4 plum tomatoes, seeded and finely chopped
1 medium green pepper, finely chopped
3 green onions, finely chopped
2 cups shredded Italian cheese blend
1 cup crumbled feta cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Baked pita chips

Steps:

Place beans in a large bowl; stir in pesto until blended. Spread into a 13x9-in. dish., In another bowl, beat the sour cream, cream cheese, Italian seasoning and pepper until smooth; layer over bean mixture. Sprinkle with vegetables, cheeses and olives. Refrigerate for at least 30 minutes. Serve with chips.

Nutrition Facts : Calories 90 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 174mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.