Try this Mediterranean Layered Dip Recipe
Prep Time: N/A Minutes
Total Time: N/A Minutes
Makes: 8-10 Servings
- 1 container Zacca Traditional Hummus
- 1 container Zacca Poblano Pepper Hummus
- 1 container Zacca Roasted Red Pepper Hummus
- 1 green bell pepper
- 1 red bell pepper
- 1 clove garlic, minced
- 1 cup assorted olives (kalamata, green and/or black), pitted and chopped
- 1 cup feta cheese, crumbled
- 1 cup sun-dried tomatoes, chopped
Recipe Instructions:Roast the green and red bell peppers over high heat on a burner on the stove, or on the grill. Turn the peppers and blacken on all sides. This will take approximately 5-6 minutes. Place cooked peppers in an air-tight plastic bag for 5 minutes, allowing them to sweat. Remove peppers from bag and pull off any outer skin which comes off easily. Cut peppers in half and remove seeds and stems. Chop peppers and place in a small bowl. Mix in the minced garlic and set aside.
Mix the olives and feta together in a separate bowl and set aside.
In a 16 ounce decorative glass bowl, place a layer of the Traditional hummus on the bottom. Top hummus with the chopped olives and feta mixture.
Spoon a layer of the Poblano Pepper hummus on top of the olive feta mixture. Place a layer of roasted bell peppers over the top of the hummus.
Smooth the Roasted Red Pepper hummus over the bell pepper and garlic mixture. Sprinkle the top of the dip with the sun-dried tomatoes.
Serve with pita bread, pita chips, or tortilla chips.