Tuesday, March 12, 2013

mediterranean dip.

Mediterranean Dip from Michelle:

 Yield: 1 12-inch round plate of dip

For the cilantro pesto:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/4 cup olive oil, divided
1/4 cup pecans
¼ cup Parmesan cheese (freshly grated if you have it)

To assemble the dip:
Hummus (store-bought or homemade)
Cilantro pesto (above)
Cucumber, seeded (or unseeded English cucumber) and diced
Red onion, diced
Banana peppers, chopped (I leave these  out)
Sliced olives (black or Kalamata) (I leave these  out)
Crumbled feta cheese
Sun-dried tomatoes in olive oil
To make the cilantro pesto, combine the cilantro, garlic, 2 tablespoons of the olive oil, pecans, and pine nuts in the bowl of a food processor. Pulse repeatedly until a coarse paste forms. Scrape down the sides of the bowl. With the processor running, add the remaining olive oil in a steady stream and process until smooth. Transfer the pesto to a bowl and stir in the Parmesan. (If storing for later use, drizzle with a thin film of olive oil, cover with plastic wrap directly on the surface of the pesto, and store in an airtight container.)

To assemble the dip, spread a layer of hummus on a serving platter. Spread the cilantro pesto over the top of the hummus. Layer evenly with cucumber, red onion, banana peppers, olives, feta, and sun-dried tomatoes as desired. Garnish with an additional few tablespoons of minced fresh cilantro (oops, I didn't do this). Serve with pita chips.

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