I'm a fan of Pioneer Woman's site. Her humor, style, and country life are so fun to read about. Even better, I love her recipes. There's no shame in butter, right? She now has a food site, Tasty Kitchen, and last week a foodie blog friend of mine, Natalie, spotlighted this Mediterranean dip. Mmmm ... it is one my new favorite turn-to healthy finger snacks/appetizers. Enjoy!
Cilantro-Pecan Pesto Layered Mediterranean Dip
For the Pesto:
1 1/2 cups fresh cilantro leaves
2 cloves garlic, chopped
1/3 cup olive oil, divided
2 T pecans, chopped
2 T pine nuts
1/4 cup shredded parmesan cheese
Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended stopping to scrape down the sides of the bowl. With the processor running, pour the remaining oil through the food chute in a slow and steady stream; process until smooth.
Pesto can be chilled for up to 5 days or frozen for up to 1 month if desired. Yields 3/4 cup.
For the remaining layers:
2 cups hummus, any flavor
1/2 cup baby cucumber, chopped
1/2 cup red onion, chopped
1/2 cup Kalamata olives, chopped
1/2 cup grape tomatoes, chopped
Assembling the layered dip:
Spread pesto on a platter. Layer the remaining ingredients on top of pesto in the order listed. Top with the garnish ingredients and serve with pita chips.
Who Dished it first? Tasty Kitchen