Clabber Girl Recipes - Mediterranean 8-Layer Dip
By: Tom McClanahan
Updated: May 30, 2012
Mediterranean 8-Layer Dip
Ingredients:
1-1/2 C. Hummus
1 C. diced tomatoes
1 C. diced cucumbers
2 C. chopped fresh spinach
4 oz. feta cheese
1/4 C. chopped green onions
1-1/2 C. Formella Muffuletta Salad (available at Clabber Girl)
12 oz. roasted red peppers, drained
2 TBSP olive oil
1/2 TBSP basil
1/2 tsp. oregano
1/8 tsp. pepper
Directions:
Prepare Tapenade by combining 1/2 C. drained roasted red peppers, 3/4 C. Formella Muffuletta Salad, olive oil, basil, oregano and pepper in a food processor. Process with several on-off turns until coarsely chopped.
To assemble dip, spread Hummus on a decorative plate or platter. Carefully spoon Tapendade over Hummus. Arrange chopped spinach over Tapenade leaving a one inch border of Hummus. Sprinkle tomoatoes and cucumbers over spinach. Top with remaining Muffuletta and roasted red peppers. Sprinkle with feta cheese and green onions. Serve with pita chips.
Ingredients:
1-1/2 C. Hummus
1 C. diced tomatoes
1 C. diced cucumbers
2 C. chopped fresh spinach
4 oz. feta cheese
1/4 C. chopped green onions
1-1/2 C. Formella Muffuletta Salad (available at Clabber Girl)
12 oz. roasted red peppers, drained
2 TBSP olive oil
1/2 TBSP basil
1/2 tsp. oregano
1/8 tsp. pepper
Directions:
Prepare Tapenade by combining 1/2 C. drained roasted red peppers, 3/4 C. Formella Muffuletta Salad, olive oil, basil, oregano and pepper in a food processor. Process with several on-off turns until coarsely chopped.
To assemble dip, spread Hummus on a decorative plate or platter. Carefully spoon Tapendade over Hummus. Arrange chopped spinach over Tapenade leaving a one inch border of Hummus. Sprinkle tomoatoes and cucumbers over spinach. Top with remaining Muffuletta and roasted red peppers. Sprinkle with feta cheese and green onions. Serve with pita chips.
