Mediterranean Layered Dip

A while back my friend had a happy hour at her house, and she served a Mediterranean-inspired dip. She’s a funny person, my friend. She claims to hate cooking, but she always serves the best and prettiest food, and always offers unique, signature cocktails.

She’s also an expert at entertaining – to the point that once she had pressed fresh flowers between glass plates for a spring girls’ lunch at her home. I think she’s in Martha-Stewart-wanna-be denial…

Most of us are familiar with the 7-layer dip; sometimes the number varies. It’s Mexican, or Mexican-American, and typically contains layers of refried beans, guacamole, tomatoes, salsa, sour cream, maybe seasoned ground beef, and so forth. If you love all of those ingredients, then you would love the dip, served with tortilla chips and margaritas.

My creative friend, however, was inspired by a recipe she’d seen in a magazine, and created a multi-layered dip using Mediterranean ingredients. It was fabulous.

We can’t find the recipe, so I’m creating this version with my own favorite ingredients from that part of the world. Whatever you use, you just can’t go wrong.

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Mediterranean Layered Dip

White bean dip, or hummus, preferably home-made
Cucumber
Tomatoes
Goat or feta cheese
Kalamata olives, sliced
Toasted pine nuts
Diced shallots
Pita pockets

Begin with having a plate or shallow bowl for serving. Place the white bean dip or hummus on the serving dish. I have had decent store-bought hummus, but I simply made a garlicky white bean dip. Smooth out the white bean dip.

Prepare the cucumber by removing the seeds. This can be done with a knife, or simply with a melon baller or small spoon. Cut up the cucumber and place on paper towels to drain.

Prepare the tomatoes by de-seeding them as much as possible, then cutting them finely, and placing them on paper towels to drain. Have all of the other ingredients on hand.

Begin the layering process by adding the cucumber and then the tomatoes.

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Add the crumbled goat cheese and drizzle with a little olive oil if desired.

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Then add the olives, pine nuts and shallots.

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Serve with pita triangles cut from pita breads. Alternatively, half the triangles, drizzle with olive oil, and toast until lightly browned for a crisper pita “chip.” (The photo below right shows the pita triangles halved, but not yet toasted.)

It was a hot day when I made this dip, so I served a rosé.

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The fun wth this recipe, is that you can substitute ingredients as you wish. Capers instead of olives, roasted red peppers instead of tomatoes, grilled artichokes, and more.

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You can top the dip with black pepper, oregano, sumac, za’atar, or a chiffonade of fresh basil.

Just stick with Mediterranean ingredients and you’ll love it!

By Published On: September 12th, 201640 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

40 Comments

  1. Nadia September 12, 2016 at 7:11 AM - Reply

    Going to make this for a cocktail party I am hosting on Sunday.

    • chef mimi September 12, 2016 at 7:17 AM - Reply

      It is a wonderful dip both flavor wise and texturally!

      • Nadia September 12, 2016 at 7:18 AM

        And it looks so colourful!

  2. chezlerevefrancais September 12, 2016 at 7:48 AM - Reply

    What a great idea. I’ve not heard of layered dips so I’m going to have to try this and see what my French friends think.

    • chef mimi September 12, 2016 at 10:17 AM - Reply

      I really don’t see why they wouldn’t like it, with the Mediterranean ingredients. Unless the French don’t like “dips” in general..

      • chezlerevefrancais September 14, 2016 at 4:48 AM

        I think they would love it. It’s just not normal for them!

  3. apuginthekitchen September 12, 2016 at 8:14 AM - Reply

    I am perfectly happy and satisfied eating a dip like this rather than a proper meal, it has everything. I have never heard of a layered dip including the Mexican version but think it sounds delicious. I love the Mediterranean flavors. It looks amazing.

    • chef mimi September 12, 2016 at 10:16 AM - Reply

      Thanks! I love both kinds – such great flavors!

  4. sallybr September 12, 2016 at 8:17 AM - Reply

    I am not too fond of the 7 layer Mexican thing, I find it overly heavy. But this version? That is my kind of dip, all the way…

    nice idea!

    • chef mimi September 12, 2016 at 10:15 AM - Reply

      I can’t say I dislike the Mexican layered dip just because those are some of my favorite favors!

  5. gina@mytinytexaslife September 12, 2016 at 8:37 AM - Reply

    Love the idea of Mediterranean instead of Mexican flavors. I am saving this one. Very pretty too. :)

    • chef mimi September 12, 2016 at 10:14 AM - Reply

      Thanks! So many different ingredients from which to choose!

      • gina@mytinytexaslife September 12, 2016 at 10:23 AM

        May be really great with capers as well. Saving it. :)

  6. Linda Duffin September 12, 2016 at 11:04 AM - Reply

    I’ve never come across the Mexican version either (although it sounds amazing) but this is a lovely variation. You have made me so hungry I will have to go away and make hummus with all the toppings!

  7. bitsandbreadcrumbs September 12, 2016 at 11:29 AM - Reply

    I, too, had a similar dip at a friends’ house and loved the idea of the Mediterranean version instead of Mexican. Since then I have made my own much like yours using hummus and without pine nuts. I love your idea of a white bean version and the pine nuts! Sometimes I have made this layering in individual plastic cups for individual servings, too. Very pretty and another take on an hors d’oeuvres.

    • chef mimi September 12, 2016 at 11:52 AM - Reply

      Oh I bet that’s really pretty. I’m not that creative! I don’t think I get posts from you anymore – I need to look into that

  8. Conor Bofin September 12, 2016 at 1:12 PM - Reply

    Excellent dip indeed. The pictures enhanced by your choice of nail polish.
    Best,
    Conor

    • chef mimi September 12, 2016 at 1:58 PM - Reply

      Hahahahaha. – thanks for noticing!

  9. anotherfoodieblogger September 12, 2016 at 7:39 PM - Reply

    This dip is a great idea for a potluck or casual entertaining Mimi! We’ve recently gone from the mid-80s down to the low 60s and it’s supposed to freeze tonight. We just covered all our tomato and chile pepper plants, boo! But at least the dip can be eaten no matter the weather, but alas not outside with a rosé like you did.

    • chef mimi September 12, 2016 at 10:03 PM - Reply

      Well, it would be inside as well, perhaps with a Beaujolais…

    • chef mimi September 13, 2016 at 7:15 AM - Reply

      Wow, that’s a really fast change in weather. Fall here doesn’t even start till mid-October. At least the dip is served at room temp.

  10. fatsochef September 12, 2016 at 9:51 PM - Reply

    You had me at “Whatever you use, you just can’t go wrong.” 😄😄

    • chef mimi September 13, 2016 at 7:14 AM - Reply

      Hahahaha! That kind of sums up my style of cooking!

  11. Gather and Graze September 13, 2016 at 1:57 AM - Reply

    This dip sounds so fresh and fabulous Mimi and totally healthy as well! A great match for the Provençal Rosé! :)

    • chef mimi September 13, 2016 at 7:13 AM - Reply

      I’m drinking rose´s until it freezes!

  12. dishinwithdidi September 13, 2016 at 4:36 AM - Reply

    You had me at Mediterranean my sweet friend! Killer recipe and pics!!

    • chef mimi September 13, 2016 at 7:11 AM - Reply

      Thank you!

      • dishinwithdidi September 21, 2016 at 4:42 AM

        I made your this Mediterranean Layered Dip for munchie day at work on Monday. I brought pita chips to go with it. I am happy to report it was not only absolutely delicious, my coworkers devoured it and I was left with an empty platter!! Thank you for a fantastic recipe I will be making again and again!! I actually posted it on my “dishin with didi” FB page along with the pic I took and linked to your recipe and blog.
        Thank you again!!

      • chef mimi September 21, 2016 at 6:53 AM

        I’ll check it out! Glad you all liked it! (What’s not to like?!!)

  13. Gerlinde de Broekert September 13, 2016 at 11:06 AM - Reply

    I love this idea to dress up humus or white bean dip. The next time I’m entertaining I’m making this.

  14. Cocoa & Lavender September 13, 2016 at 8:38 PM - Reply

    What a great idea – honestly, I am rather tired of the Tex-AZ-Mex version. This is such a treat!

    • chef mimi September 14, 2016 at 7:20 AM - Reply

      I like them all, as long as the ingredients are good and fresh. But this one is a nice change!

  15. Debbie Spivey September 14, 2016 at 6:43 AM - Reply

    Yes! I’ve been on this very Mediterranean kick lately. I’d eat all of this by myself and would not care!

  16. kitchenriffs September 14, 2016 at 12:21 PM - Reply

    Wow, layers of flavor in this! And pretty healthy layers at that. My kind of dish — I could make a whole meal out of this! Thanks.

  17. chefceaser September 21, 2016 at 5:24 AM - Reply

    Reblogged this on Chef Ceaser.

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