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Layered Mediterranean Dip

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Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

 
Pretty, isn’t it? Think: Mediterranean version of the classic (and sometimes overdone) Mexican 7-layer dip. On the bottom there’s a fantastic cilantro-pecan pesto, then a generous dose of hummus, and a sprinkling of diced vegetables, feta cheese, and toasted pine nuts.

We recently became homeowners and threw a little housewarming party last weekend. I thought this dip would be a perfect addition to an appetizer spread. Oh, it was. There were compliments all over the place.

Can I just tell you how thankful I am to have this dip in my life? Just in time for the Super Bowl, too.

Who do we have to thank for this easy, drool-worthy Layered Mediterranean Dip? Tasty Kitchen member campgrandma, that’s who.

I can’t wait to relive this. Let’s get started!

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

I doubled the recipe, so these photos show larger quantities than the recipe calls for. Just so ya know.

First we’ll start on the pesto. You’ll need some chopped fresh cilantro, chopped pecans, pine nuts, grated Parmesan cheese, chopped fresh garlic and some extra-virgin olive oil.

I know there are a few out there who despise cilantro. First, my condolences. Second, you could probably substitute a mixture of fresh parsley and mint to complement the Greek/Mediterranean flavors.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Pull out your food processor and throw in the cilantro.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Then the garlic.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Then a small amount of the olive oil.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Give that a quick buzz until a paste forms. Scrape down the sides, too.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Add the pecans.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

And the pine nuts.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

And the cheese.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Buzz that up as well, stopping to scrape down the sides again.

Then turn on the food processor and add the remaining olive oil down the chute.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

I added a pinch of salt. Your mixture should be pretty runny by now.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Like this. Pour it into a bowl, and set it aside while you prep the vegetables. You can do this step ahead and keep the pesto covered and chilled for five days or frozen for one month.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Dice the onion, cucumber, and tomatoes. Crumble the feta, if needed. You may notice that there are olives missing. We don’t like olives—especially kalamata olives. (Return the condolences, if desired.) So I added something else in their place.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Chopped peperoncini peppers. We love these. And they add a little kick to the dip, which we liked.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Now the fun part! Grab a very shallow serving dish or platter. Spread the pesto on the dish in an even layer. I didn’t want it to get buried (it’s so pretty!), so I brought it within an inch or so of the edge of the platter.

Next, carefully spread the hummus in an even layer over the pesto. Depending on the hummus you use, it might be quite a bit thicker than the pesto.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

Time to sprinkle! I don’t think the order really matters, just get those cucumbers, onion, tomatoes, and feta sprinkled evenly. Oh, and the olives and/or peperoncini peppers, if you’re so inclined. I also added a drizzle of olive oil, just for kicks.

 
 
 
Tasty Kitchen Blog Cilantro Pecan-Pesto Layered Mediterranean Dip. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Beth (campgrandma) of Grandma B's Kitchen.

I added some extra grape tomatoes, a sprig or two of cilantro and some toasted pine nuts as additional garnishes. We served these with pita chips, carrots, cucumbers, and red bell pepper slices. And we all lived happily ever after.

Thank you Beth for a great addition to our appetizer menu! Visit her blog, Grandma B’s Kitchen, for more of her recipes.

 
 

Printable Recipe

Cilantro-Pecan Pesto Layered Mediterranean Dip

See the full recipe post on campgrandma’s site!
4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

If you love cilantro and fresh ingredients, this is the dip for you! It’s easy to adjust to your liking.

Ingredients

  • FOR THE PESTO:
  • 1-½ cup Fresh Cilantro Leaves
  • 2 cloves Garlic, Chopped
  • ⅓ cups Olive Oil, Divided
  • 2 Tablespoons Pecans, Chopped
  • 2 Tablespoons Pine Nuts
  • ¼ cups Shredded Parmesan Cheese
  • FOR THE REMAINING LAYERS:
  • 2 cups Hummus, Any Flavor (I Like To Use Roasted Red Pepper)
  • ½ cups Baby Cucumber, Chopped
  • ½ cups Red Onion, Chopped
  • ½ cups Kalamata Olives, Chopped
  • ½ cups Grape Tomatoes, Chopped
  • FOR GARNISH:
  • Pita Chips
  • Feta Cheese
  • Roasted Pine Nuts
  • Cilantro

Preparation Instructions

For the pesto:

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, 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 assembling the layered dip:

Spread pesto on a platter. Layer the remaining ingredients on top of the pesto in the order listed. Top with the garnish ingredients.

Serve with pita chips.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 
 

36 Comments

Comments are closed for this recipe.

Tricia on 3.18.2012

This looks amazing! How do you get the cucumbers cut so perfectly?

Bev Bailey on 3.12.2012

Reply to Suzanne
Just an FYI to all
I too have lived in the Med area (Greece & Israel) for several years. Neither country would know what cilantro or pecans are. As for pine nuts, I had pine tree, that bared nuts, in my garden in Israel and my Israeli neighbors would climb the low fence in front to pick up the pine cones. No personal space in either country. The pesto would be made from Italian flat leaf parsley & mint.

Philip on 2.12.2012

Made this last night for a house party everyone loved it I had to print off this page for one of my friends as she wanted to make it herself.
Really good thanks for the recipe :-)

gherkin on 2.9.2012

Wow – I have never heard of a Mexican 7 layer dip but this recipe looks awesome! I love traditional Italian pesto so this pecan/cilantro one looks very interesting! Can’t wait to try it out in a birthday party this weekend!

Avatar of Natalie | Perry's Plate

Natalie | Perry's Plate on 2.9.2012

It’s interesting how some cultures are wedged so tightly in their food traditions. I guess Americans can’t relate because our “food tradition” is sort of a mish mash of everything. I hope you enjoy the dip!

I spent over a year in Austria and would LOVE to do an updated schnitzel recipe! :) I’ve got homemade sauerkraut on my counter as we speak…