Mediterranean Layer Dip

What are you doing for Super Bowl?  I know I’ve mentioned I love going to Super Bowl parties.  The parties combine some of my favorite things: socializing, eating, watching football and talking about food (talking about food might be unique to my group of friends, I don’t know).  We were invited to two different Super Bowl parties this year.  We are heading over to Joanne and Todd’s so, I’m not going to compete in Tammy and Tom’s pizza cook-off this year.  I am excited to hear what Sandy and Brian come up with, since they usually win.

I’m not competing in a food competition, but I know we will be eating well!  Joanne and Todd are great hosts, so no one goes home hungry, and I’m excited to bring Mediterranean Layer Dip with me to share.

I made Mediterranean Layer Dip to enjoy while watching the Pro Bowl last weekend.  I have to admit that the Pro Bowl, though meaningless, is a fun to watch.  The players are having such a good time, and their joy in being there is a blast to see.  This layer dip was great to nosh on while we watched the game.

I have a soft, comfortable spot in my heart for traditional layer dip.  I love the salty chips and the creamy dip, so when I saw this creative take on layer dip in Bean by Bean a Cookbook by Crescent Dragonwagon, I had to try it.  I’m glad I did.  The flavors are fresh and lively, and the combination is unique.  I made the hummus from scratch, but you can easily use store bought hummus for this layer dip.  I do have to admit the homemade hummus really shines in this layer dip, and is so easy, I have to ask myself why I don’t make hummus from scratch all the time.  Les and the kids liked the layer dip too.  We ate about half of it Sunday, and we were all happy to polish it off Monday before dinner.

Mediterranean Layer dip tastes lighter than traditional layer dip, so it is perfect to serve when there are plenty of other heavier appetizers around.  If you are looking for something light and unique to bring to your Super Bowl party, try Mediterranean Layer Dip.

Mediterranean Layer Dip

Adapted from Bean by Bean a Cookbook by Crescent Dragonwagon

Printable Recipe

1 English cucumber, peeled and chopped

6 to 8 radishes, tops and tails removed, well washed and chopped

1 jalapeno, seeded and chopped

¼ teaspoon salt

Juice of 1 lemon

2 bunches green onions, white and light green portions only, chopped

¼ cup chopped parsley

2 Tablespoons chopped dill

2 ½ cups hummus (recipe follows)

½ cup feta cheese, crumbled

1 cup sour cream or Greek yogurt

2 large tomatoes, chopped

1 cup kalamata olives, chopped

Pita chips

In a medium colander with a bowl underneath, stir together the cucumber, radishes, jalapeno, lemon juice and salt.  Let the cucumber mixture drain for at least 20 minutes.

In a small bowl, stir together the green onions, parsley, and dill.  Set aside.

Spread the hummus on the bottom of a glass pie plate.  Sprinkled drained cucumber mixture over the hummus, and add the green onion mixture on top of the cucumber mixture.  Add the feta cheese, and top with the sour cream.  Sprinkle the sour cream with the tomatoes and the kalamata olives.  Serve immediately with pita chips.

Hummus

Adapted from Bean by Bean a Cookbook by Crescent Dragonwagon

2 15-ounce cans reduced sodium garbanzo beans (chickpeas), drained, liquid reserved

3 tablespoons tahini

2 Tablespoons good quality extra virgin olive oil

4 cloves garlic, peeled and quartered

Juice of 1 to 2 lemons, or more to taste

kosher salt

freshly ground black pepper

Combine the garbanzo beans, 2 tablespoons of the reserved bean liquid, tahini, olive oil, garlic and the juice of one lemon in the bowl of a food processor.  Pulse until very smooth.  Add more bean liquid and lemon juice until the hummus is the consistency of sour cream or a little thinner.  Taste and add salt and pepper.  Refrigerate for at least 2 hours to let the flavors combine.