7 Layer Mediterranean Dip Recipes

SEVEN-LAYER MEDITERRANEAN DIP

Seven-Layer Mediterranean Dip image

I like traditional seven-layer Mexican dip, but I love Mediterranean ingredients even more. When I made this mashup, my husband wolfed it down. And he won't even touch hummus or Greek olives on their own! -Bee Engelhart, Bloomfield Township, Michigan

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) hummus
1 cup reduced-fat sour cream
1 jar (8 ounces) roasted sweet red peppers, drained and chopped
1/4 cup crumbled feta cheese
1/4 cup chopped red onion
12 Greek olives, pitted and chopped
2 tablespoons chopped fresh parsley
Baked pita chips

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.

Nutrition Facts :

GREEK 7 LAYER DIP

Greek 7 Layer Dip image

Provided by Ree Drummond : Food Network

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 cups hummus
One 16-ounce jar roasted red bell peppers, drained and diced
2 cups store-bought tzatziki
2 English cucumbers, seeded and diced
1 1/2 cups sliced mixed Kalamata and Castelvetrano olives
1 1/2 cups crumbled feta
1 pint yellow cherry tomatoes, quartered
Juice of 1 lemon
1/4 cup chopped fresh parsley
8 pitas, cut into wedges

Steps:

In a shallow glass bowl or baking dish, begin layering in the ingredients in the following order: hummus, roasted red bell peppers, tzatziki, diced cucumbers, olives, feta and cherry tomatoes.
Squeeze over the lemon juice and garnish with the parsley.
Serve with the pita wedges.

EASY MEDITERRANEAN DIP RECIPE

Easy Mediterranean Dip Recipe image

This Mediterranean Dip is the perfect light, delicious, healthy, and refreshing dip I have had in a long time. It is so versatile that I put it on crackers, pita chips, tortilla chips, french bread and salads.

Provided by Steph Loaiza

Categories Appetizer

Time 10m

Number Of Ingredients 9

Ingredients

1 container hummus (10 ounces)
1 container plain Greek yogurt (5.3 ounces)
1/2 cup red bell pepper (diced)
1/2 cup Kalamata olives (sliced)
1/2 cup cucumber (diced)
1/2 cup artichoke hearts (diced)
1/2 cup crumbled feta cheese
1 bunch fresh parsley (optional garnish)
1 bag pita chips (for dipping)

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.

Nutrition Facts : Calories 167 kcal, Carbohydrate 19 g, Protein 7 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 557 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

7 LAYER MEDITERRANEAN DIP (WITH HUMMUS)

7 Layer Mediterranean Dip (with hummus) image

This is a wonderful Greek-style layered dip with hummus as the base. It is a colorful and very tasty appetizer that always gets compliments. I often add a bit of chopped fresh parsley or oregano for added color.

Provided by Just Call Me Martha

Categories Vegetable

Time 10m

Yield 1 dip

Number Of Ingredients 8

Ingredients

1 cup prepared hummus
1 cup shredded mixed greens
1/2 cup chopped tomato
1/2 cup chopped cucumber
2 tablespoons chopped red onions
1/2 cup crumbled feta cheese
2 tablespoons chopped kalamata olives
pita bread

Steps:

Spread hummus on bottom of 9" pie plate or serving dish.
Layer with remaining ingredients.
Serve with pieces of pita bread or pita chips.

Nutrition Facts : Calories 657.7, Fat 41.6, SaturatedFat 15, Cholesterol 66.8, Sodium 1899.2, Carbohydrate 46.5, Fiber 17, Sugar 7.2, Protein 31.6

SEVEN LAYER MEDITERRANEAN DIP WITH ROSEMARY BUTTER FLATBREAD

Seven Layer Mediterranean Dip With Rosemary Butter Flatbread image

This has many of my favorite appetizers all in one dish. Consists of layers of Wild Mushroom Couscous, Spicy Lemon Hummus, Kalamata Olive Tapenade, marinated artichoke hearts, feta cheese, sundried tomatoes, and parsley. Makes an impressive presentation with all the rich colors. Some individual layers require their own separate preparation in advance of assembling the dip. The flatbread is a perfect complement to this dish.

Provided by Maureenie

Categories < 60 Mins

Time 1h

Yield 20 serving(s)

Number Of Ingredients 27

Ingredients

1 cup plain cooked couscous
2 tablespoons lemon juice
2 tablespoons olive oil
4 -5 shiitake mushrooms, soaked and chopped
2 medium tomatoes, seeded and chopped
1/3 cup green onion, diced
1/4 cup pine nuts
1 tablespoon oregano
8 ounces prepared lemon hummus
1 tablespoon ground cumin
fresh ground black pepper
3 garlic cloves
1 cup pitted kalamata olive
1 cup pine nuts
1 cup parsley, minced
1/2 cup cilantro, minced
1 teaspoon fresh rosemary
fresh ground black pepper
1 teaspoon orange peel, grated
1/4 cup olive oil
2 (6 ounce) jars marinated artichoke hearts, drained and chopped
8 ounces feta cheese, crumbled
4 ounces sun-dried tomatoes, drained and chopped
1 cup parsley, minced
5 loaves prepared flat bread
2 tablespoons butter, melted
2 teaspoons fresh rosemary

Steps:

Prepare the Wild Mushroom Couscous.
Cook 1 cup of plain couscous according to package directions and let it cool to room temperature.
Whisk together lemon juice and olive oil.
Pour into couscous and add the next 5 ingredients, stirring to mix well.
Line a nine-inch glass pie plate with the wild mushroom couscous.
Prepare the Spicy Lemon Hummus.
Stir the ground cumin and black pepper into the prepared lemon hummus.
Spread the spicy lemon hummus on top of the couscous mixture.
Prepare the Kalamata Olive Tapenade.
Mince garlic in food processor and then add the next seven ingredients.
Slowly add the olive oil while the blade is running. Process until smooth.
Spread one cup of the tapenade over the hummus layer. (The recipe will make slightly more tapenade than you need).
Arrange chopped artichoke hearts as the next layer, followed in turn by layers of feta cheese, sundried tomatoes, and parsley.
Serve immediately or cover and refrigerate. Bring to room temperature before serving.
Prepare the Flatbread with Rosemary Butter.
Stir rosemary into the melted butter and brush on the flatbread. Heat on baking tray in 350 degree oven for one to two minutes.

Nutrition Facts : Calories 203.9, Fat 15.8, SaturatedFat 3.8, Cholesterol 13.8, Sodium 376, Carbohydrate 12.5, Fiber 4.1, Sugar 3.7, Protein 6

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