Seeking an easy-to-make appetizer that'll win over everyone at the party? Culinary creator and author Jamie Milne took inspiration from a classic snack that you already know and (probably) love. "If you’ve ever been to a potluck of any sort, then you are likely well-versed in the beloved Mexican-inspired seven-layer dip," Milne writes in her cookbook, Everything Delish. It's no wonder it's so popular: After all, the texture of velvety refried beans pops when paired with decadent guacamole, fresh pico de gallo, and rich sour cream. But when Milne experimented with the same layered format using Mediterranean ingredients instead, she was pleasantly surprised.
"Think all your favorite Med charcuterie board fixtures like tzatziki, olives, cucumbers, sumac-dusted tomatoes, feta, and toasted pine nuts layered up and ready to be scooped with your favorite dippers," Milne writes. Whether you choose crisp bell peppers and baby carrots or chunks of fresh baguette as your dipper, you’ll fall for the creamy, tangy tzatziki layered with refreshing vegetables, briny olives, and fragrant herby oil. Plus, those toasted nuts add a little crunch to each bite. All in all, this colorful and scrumptious app will leave your guests clamoring for the recipe.
Five-Layer Mediterranean Dip
Author: Jamie Milne
Prep Time: 28 min
Cook Time: 4 min
Calories: 400 calories per serving
Servings: 6 servings
Ingredients
For the Tzatziki Base
- 1 large English cucumber
- 2 cups plain 2% Greek yogurt or your favorite nondairy yogurt
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh dill, chopped
- Grated zest and juice of 1 lemon (about 1/4 cup)
- 1 medium garlic clove, grated
- Kosher salt and freshly ground black pepper to taste
For the Layers
- 3 medium Roma tomatoes, quartered and roughly chopped
- 2 teaspoons ground sumac
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- ½ cup black olives, chopped
- 2 tablespoons chopped fresh basil leaves
- ½ cup crumbled feta cheese (preferably in brine)
- ½ large English cucumber, chopped
- ¼ medium red onion, chopped
- ¼ cup roughly chopped fresh dill
- Juice of ½ small lemon (about 1 tablespoon)
- ¼ cup pine nuts
For the Herby Oil
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh mint
- Kosher salt and freshly ground black pepper to taste
Directions
- Make the tzatziki base: Grate the cucumber on the largest holes of a box grater. Use a cheesecloth or your hands to squeeze out as much of the liquid as possible.
- In a medium bowl, stir together the yogurt, olive oil, mint, dill,
lemon zest and juice, garlic, a pinch of salt, and a couple cracks of pepper. Fold in the cucumber and set aside. - Make the layers: In a small bowl, toss together the tomatoes, sumac, 1 teaspoon of the olive oil, a pinch of salt, and a couple cracks of pepper. Set aside.
- In a medium bowl, toss together the olives, basil, remaining 1 teaspoon olive oil, and a couple cracks of pepper. Set aside.
- In another medium bowl, toss together the feta, cucumber, onion, dill, lemon juice, and a couple cracks of pepper. Set aside.
- Add the pine nuts to a small saucepan and toast over medium low heat until lightly browned, 5 to 6 minutes. Set aside.
- Make the herby oil: In a small bowl, whisk together the olive oil, basil, parsley, dill, and mint. Season with salt and pepper.
- Assemble the dish: Use the back of a spoon to evenly spread the tzatziki over the bottom of a medium shallow serving dish.
- Layer the tomatoes over the top, followed by the olive tapenade and lemony feta. Sprinkle the pine nuts on top.
- Finish with the herby oil and a couple cracks of pepper. Serve with your dippers of choice.
Everything You Want
• Make this dairy-free by using nondairy yogurt and nondairy
feta.
• For a pretty presentation, serve in a tall clear container so your guests can see all the layers.
• Make it a salad by heaping this dip over some greens, such as arugula.
Published by Avery, an imprint of Penguin Random House LLC.
