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Layered Mediterranean Dip

Prep Time20 mins
Servings: 12 servings


For the pesto:

  • 1 1/2 cups fresh cilantro leaves
  • 2 cloves garlic , halved
  • 1/3 cup olive oil , divided
  • 2 Tablespoons pecans
  • 2 Tablespoons pine nuts
  • 1/4 cup grated Parmesan cheese

For the rest of the dip:

  • Hummus , any flavor (use my favorite, or yours)
  • Seedless cucumber , chopped
  • Red onion , diced
  • Sliced Kalamata or black olives
  • Banana peppers or pepperoncini peppers , chopped
  • Grape tomatoes or sun-dried tomatoes , chopped
  • Crumbled feta cheese


For the pesto:

  • Combine the cilantro, garlic and 2 tablespoons olive oil in a food processor and process until a rough paste forms. Add the pecans, pine nuts and cheese then process until well combined, scraping the sides of the bowl as necessary. While the processor is running, slowly pour the remaining olive oil through the food chute and process until smooth.

For the remaining dip:

  • Spread the hummus into a glass pie plate, then layer with the cilantro pesto and the rest of the ingredients in the order listed, topping with the crumbled feta. Serve with pita chips, bread or veggie slices.
  • Source: Adapted from Annie's Eats and Tasty Kitchen