Mediterranean Layered Dip
ingredients
FOR THE PITA CHIPS:
6 Pitas
2 Tablespoons Olive Oil
1 teaspoon Oregano
FOR THE BEAN DIP:
1 can (15 Oz. Size) Cannelini Beans, Drained And Rinsed
2 cloves Garlic
2 Tablespoons Fresh Lemon Juice
⅓ cups Olive Oil
¼ cups Fresh Italian Parsley Leaves, Loosely Packed
FOR THE PICO:
1 Tomato, Seeded And Chopped
½ cups English Cucumber, Seeded And Chopped
1 Tablespoon Fresh Italian Parsley, Chopped
1 teaspoon Fresh Mint, Chopped
1 teaspoon Lemon Juice
FOR THE ASSEMBLY:
¾ cups Plain Greek Yogurt
¼ cups Feta Cheese
¼ cups Kalamata Olives, Sliced
1 teaspoon Capers (optional)
Salt And Pepper, to taste
Preparation
For the pita chips:
1. Preheat the oven to 400 F.
2. Cut each pita in half and then cut each half into several wedges. Arrange the pita wedges on a large baking sheet. Pour the olive oil over the pita wedges. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Remove from oven.
3. Serve the pita toasts warm or at room temperature alongside the layered dip.
For the white bean dip:
1. Place the beans, garlic, lemon juice, olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Lightly season with salt and pepper, to taste (optional).
For the Mediterranean pico de gallo
1. Combine tomato, cucumber, Italian parsley, mint, and lemon juice in a small bowl. Chill until ready to assemble dip.
For the assembly of the dip:
1. Spread the white bean mixture in the bottom of a flat bowl or pie plate.
2. Spread Greek yogurt on top of bean mixture to within one-half inch of edge.
3. Top with Mediterranean pico de gallo. Make sure to use a slotted spoon to drain as you add this layer.
4. Sprinkle top with feta cheese, olives, and capers, if desired.
5. Serve immediately with baked pita chips.
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