7-Layer Mediterranean Dip

Hi there! I have been looking forward to sharing my mediterranean version of 7-layer dip.

I've been a big fan of layered dips for a while. This vegan mexican-style version is one of my favorites! As I've said in previous posts, I've been really into mediterranean flavors this summer. I had the idea of combining a few of my recent dips... why not make it 7 layers? The result was amazing! 

This is a hardy dip, best served with toasted pita. It's fresh, flavorful, and nutrient-dense! Plus it presents beautifully for summer get-togethers! Prep the hummus and red pepper pesto in advance and this dip comes together in no time:) Enjoy!

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7-Layer Mediterranean Dip 

Serves: 10-12

Prep Time: 30-40 minutes

Assembly Time: 10 minutes

Total Time: 40-50 minutes 

Ingredients

1 cup hummus (recipe link below)*

1 cup non-dairy yogurt, plain and unsweetened (or sub cashew cream)**

1/2 cup roasted red pepper pesto (recipe below)***

1 cup cucumber, diced

1 cup cherry tomatoes, diced

2-3 TBSP fresh flat-leaf parsley, chopped

1/4 cup green onions or scallions, chopped

Optional toppings: olives, fresh basil or mint

Method

Prep hummus and roasted red pepper pesto dips.

Beginning with the hummus, layer yogurt, pesto, cucumber, cherry tomatoes, parsley, and scallions in a large bowl or rimmed platter.

Top with any additional ingredients and serve with toasted pita bread. I like to add an extra dollop of pesto to the top for presentation.

This layered dip will stay fresh for 1-2 days, covered and refrigerated, but best when served fresh!

Notes:

*Super Simple Hummus recipe 

**Cashew cream --> 1 cup soaked cashews, 1 TBSP lemon juice, 1 tsp apple cider vinegar, 1/2 salt, 1/4 - 1/2 cup filtered water, to thin - Blend in a food processor until smooth and creamy. 

***Roasted Red Pepper Pesto recipe 

Nutrition:

Serving Size: ~1/4 cup  Total Calories: 97  Total Fat: 6 g

Sodium: 85 mg  Potassium: 67 mg  Total Carbohydrate: 9 g

Fiber: 3 g  Sugar: 4 g  Protein: 3 g