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Cilantro-Pecan Pesto Layered Mediterranean Dip

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

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Level: Easy

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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

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.

2 Comments

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campgrandma on 2.14.2010

Oops, forgot to mention, you can also layer ingredients on Naan for a greek pizza. YUM!

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zenmasterlauren on 2.9.2010

this sounds amazing! I can’t wait to try it

3 Reviews

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Profile photo of Rosie (Peppermint Bay)

Rosie (Peppermint Bay) on 2.8.2012

Yum! I made this for our Super Bowl get-together and it was great! I doubled the pesto and left off the olives, and I loved the flexibility and how quickly it came together. I’ve been eating the leftovers with carrots and in whole wheat wraps and I’m still loving it! Definitely a recipe to keep!

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Trisha on 2.6.2012

I wasn’t sure about the cilantro-pecan pesto at first, but this was really good! I got rid of my never-used food processor, so I made the pesto in my blender. Worked just fine. The leftovers were amazing wrapped in a pita for lunch. Thanks for the recipe!

Profile photo of TarotByArwen

TarotByArwen on 2.6.2012

This was posted on the blog and I tried it for the 2012 Super Bowl party I attended. It was a solid hit. I cheated and bought cilantro pesto. This dip was requested for our next get together and it wasn’t even half-time. :D Thanks for sharing!

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