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CARLA HALL Mediterranean 5-Layer Dip

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ingredients
MEDITERRANEAN 5-LAYER DIP
1 cup green olives (pitted)
2 cloves garlic (peeled)
1 lemon
1/4 cup olive oil (plus 2 tablespoons)
1 teaspoon thyme (leaves)
10 ounces spinach (frozen, thawed, squeezed out of excess water & chopped)
1 cup Greek yogurt
8 ounces hummus
8 ounces feta cheese (crumbled)
8 ounces marinated artichoke hearts (chopped)
1/2 cup roasted red peppers (chopped)
1 bag pita chips (to serve)
Kosher salt and freshly ground black pepper (to taste)

directions
In the bowl of a food processor, add olives, garlic, the zest of one lemon, 2 tablespoons lemon juice, olive oil, thyme, salt and pepper. Pulse until chopped, but still chunky. Remove to a bowl. Set aside.
In a separate medium bowl, combine thawed spinach, Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, salt and pepper. Set aside.
To build the 5-layer dip: In a glass serving vessel, add an even layer of hummus. Follow with a layer of feta cheese, marinated artichokes, spinach-yogurt mixture, green olive mixture, and top with roasted red peppers. Serve with pita chips.
Tips:
1. Mix up the layers to make your own dip!
2. Make ahead of time and store in the refrigerator until ready to serve!

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