It's another week of cooking from Mark Bittmans's The Food Matters Cookbook. This week Megan from Art by Megan chose the recipe Greek "Nachos" with Feta Drizzle. This recipe inspired me to make a Mediterranean layered dip. I made this dip for a party a few weeks ago and it was a big hit. Today I made this dip for two and thought a small glass bowl would be the perfect size and show off the layers. Well, you can see the layers but it was hard to dip into and get a little bite of everything. This dip is perfect the way I made it the first time in a low, shallow dish.
I roasted some tomatoes with garlic and olive oil. Taking the time to roast the tomatoes put this dip over the top. Roasting intensifies the sweetness of the tomatoes.
This is such a fun recipe. You can use anything Mediterranean that you like. I started with hummus, a layer of pesto followed with chopped olives, chopped cucumbers, chopped tomatoes, and topped with crumbled feta.
Served with pita chips.
For all our members take on this recipe here.
LAYERED MEDITERRANEAN DIP
15 oz. hummus
7 oz. pesto (any kind)
chopped kalamata olives (or any kind)
seeded and diced cucumber
Feta cheese, crumbled
In a 12" round plate spread a layer of hummus, layer of pesto, olives, chopped cucumber, roasted tomatoes, and crumbled feta cheese. Serve with pita chips.