Mediterranean Eight-Layer Dip
2 medium tomatoes, seeded and chopped
1 cup seeded and chopped cucumber
3 tablespoons snipped fresh flat-leaf OR regular parsley
4 teaspoons snipped fresh mint
2 teaspoons lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
12 large pita bread rounds
1 1/2 cups prepared store-bought hummus
2 cups shredded fresh spinach
1 1/3 cups prepared store-bought tapenade
4 ounces feta OR soft goat cheese (chevre), crumbled OR cut up (1 cup)
3/4 cup chopped roasted red peppers
1/4 cup sliced green onions
1/4 cup sliced OR chopped pitted Kalamata olives OR pitted ripe olives
Fresh mint sprig (optional)
In a medium bowl, combine tomatoes, cucumber, parsley, snipped mint, lemon
juice, salt and black pepper; set aside. Wrap pita rounds in foil and heat
in a 350-degree oven 15 minutes or until warm.
To assemble dip, spread hummus on a 12-inch serving platter; arrange spinach
atop hummus layer, leaving a 1-inch border of hummus. Spoon tapenade over
spinach, leaving a 1-inch border of spinach.
Drain excess liquid from tomato mixture; discard liquid. Spoon tomato
mixture over tapenade layer, leaving a 1-inch border of tapenade. Sprinkle
feta cheese over tomato mixture. Top with red peppers, green onions and
olives. If you like, garnish with a fresh mint sprig.
To serve, cut warm pita rounds into wedges. Serve with dip.
Makes 12 to 14 appetizer servings.
NOTE: Assembled dip may be covered and chilled up to 1 hour before serving.