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CARLA HALL Mediterranean 5-Layer Dip

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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)

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.
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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