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, we love Hummus Goodness because it’s clean or see recipe below) •Optional: Taziki Sauce which adds great flavor but dip will get runny. Best added if served and eaten right away. •Chopped Parsley or Optional - 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 Za’atar which is a Middle Eastern 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 Ingredients: 1 brunch kale or 1 pound bag 1 bunch curly parsley 1 cup cooked quinoa 3 Roma or 1-2 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.
Article by Karen Akouri
Photography by Megan Gregory, The Culinary Nest
Originally published in West Bloomfield City Lifestyle
