Drench 7 Layer Mediterranean Dip
drench 7 layer Mediterranean dip is a new twist on the classic 7 layer Mexican dip and it’s simple to make!
Layer the following on a platter or individually in a footed cocktail glass & serve with pita chips. The presentation is sure to impress your guests! Manos Pita Chips & Stacys Pita Chips are our favorites. You can also make your own pita chips!
Layer in order:
•Hummus (store bought or see recipe below)
•Optional: Taziki Sauce which adds great flavor but dip will get runny. Best added if served and eaten right away.
•Kale & Quinoa Tabouli with drench Mediterranean lemon dressing & marinade (See recipe below)
•1/2 cup grapes tomatoes halved
•1/2 cup diced cucumbers
•1/2 cup crumbled feta cheese
•1/2 cup pitted green olives & calamata black olives cut in half
•1/4 cup toasted pine nuts (to toast your own pine nuts, see recipe below)
•for added “wow!” sprinkle with oregano or Za’atar which is a Lebanese spice made of dried thyme & sesame seeds
•serve with Pita Chips - Manos Pita Chips, Stacys Pita Chips or homemade pita chips (see recipe below)
Kale & Quinoa Tabouli with drench Mediterranean lemon dressing and marinade
1 brunch kale or 1 pound bag
1 bunch curly parsley
1 cup cooked quinoa
3 Roma or 1 beefsteak tomatoes diced
2-3 green onions thinly sliced
1/2 English cucumber diced
1 small Jalapeño minced
• bring 1/2 cup quinoa with 1/2 cup water to a boil, cover and reduce to low heat for 10 min and let cool. Dry quinoa yields three times the amount when cooked so you will have a little left over.
• clean, thoroughly dry and chop kale and parsley.
• combine desired amount of drench Mediterranean lemon dressing with kale, parsley, quinoa, tomatoes, green onions, cucumbers & jalapeño.
• optional: add chick peas or pomegranate seeds or a protein such as chicken or salmon.
Simple Homemade Hummus drizzled with drench Mediterranean lemon dressing and marinade
1 can chickpeas (save the chickpea juice)
1/4 cup chick pea juice which is called aquafaba
1/4 cup tahini
1/4 cup fresh lemon juice
2 to 3 small cloves of garlic
1 teaspoon salt
•Mix in blender or food processor until smooth.
•Add a splash more lemon or salt to taste if needed. Add chickpea juice if needed for thinner consistency.
•Serve on a platter and drizzle with drench Mediterranean lemon dressing and marinade!
Sautéed Pine Nuts
•sauté pine nuts or in 1/2 teaspoon olive oil until lightly golden in color for about 5 min and let cool. Toss nuts continuously since nuts brown and burn easily
Homemade Pita Chips
Optional: Za’atar seasoning (A traditional Lebanese spice blend of dried thyme and sesame seeds). Can be found at most Middle Eastern markets.
•Preheat oven to 450°
•Brush pita bread with olive oil and sprinkle with sea salt and za’atar on both sides.
•Slice into triangular wedges. It’s easy to do this using a pizza slicer.
•Bake for 15 minutes on a cookie sheet to desired crispiness.