Layered taco dip is a snack table staple at pretty much every summer barbecue. It’s always the first thing to get eaten, which doesn’t really come as a surprise. What’s not to love about taco filling you can eat with a chip?
At the grocery store, my eye is always drawn to the pre-made taco dips with all of their colorful layers – beans, guacamole, olives, tomatoes, and cheese. While pretty, these packaged snacks are filled with yucky preservatives, not to mention meat and dairy products that are definitely not on a vegan meal plan. Thus, I set out to make a healthy multi-layer dip with fresh ingredients that are just as perfectly suited to a backyard cookout.
This six-layer vegan Mediterranean dip encompasses everything I love about snacking on chips and dip but leaves heavy ingredients to the wayside. We’re talking hummus, kalamata olives (my FAVORITE), white bean feta, diced cucumber, cherry tomatoes, and fresh herbs. Getting every flavor of this ingredient-loaded dip on a single pita chip can be challenging, but it’s all part of the fun. Set this dip out at your next party and I can pretty much guarantee it’ll disappear before you fire up the grill. Our six-layer vegan Mediterranean dip is best eaten fresh, but can also be covered and refrigerated for a few hours before serving.
BONUS: you don't have to turn your oven on, which we all know is critical during these hot summer months.
6-Layer Vegan Mediterranean Dip
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 20 minutes
- Yield: 10 servings 1x
Ingredients
- 1 cup hummus
- ½ cup kalamata olives, finely chopped
- 1 batch white bean feta (recipe follows)
- 1 ½ cups cucumber, small diced
- 1 cup multi-colored cherry tomatoes, quartered
- ¼ cup fresh parsley, finely chopped
- 2 Tbsp. fresh mint, finely chopped
White bean feta
- 1 (15-oz.) can white beans, drained
- 1 ½ Tbsp. lemon juice
- 1 ½ Tbsp. nutritional yeast
- ¼ tsp. sea salt
Instructions
- To make the white bean feta, combine the white beans, lemon juice, nutritional yeast, and sea salt in a small bowl. Use a fork to lightly mash the beans and combine the ingredients. Set aside.
- Spread the hummus in the bottom of a 9-inch glass dish or pie pan. If using a glass dish, squish a little bit of the hummus up the sides to start the layered effect.
- Sprinkle the kalmata olives on top of the hummus. Again, if you’re using a glass dish, concentrate on the edges so the olives are visible from the sides.
- Next, layer on the white bean feta. It’s easiest to use a fork or your fingers to drop small chunks of the “cheese” on top of the olives without disturbing the bottom layers.
- Distribute the cucumber in an even layer on top of the white bean feta. Don’t forget to cover the perimeter to achieve the layered look. Arrange the tomato pieces on top of the cucumber.
- Finally, sprinkle on the freshly chopped parsley and mint. Enjoy immediately with pita chips or warm pita bread, or cover with plastic wrap and refrigerate for up to several hours before serving.
@John - Basil would be superb 🙂
@Tracy - Red onion would be delicious! Love that 🙂 And hope you love the cookbook too!
Looks great, but I definitely see myself having to add red onion to the mix. This will be on my 'to make' list! I also hope to be able to purchase your cookbook soon. 🙂
What a great idea! I might trying adding basil to this one also.