The Mediterranean Trio

Let's just start by saying, there's no such thing as too much dip! Here are the recipes for the Mediterranean Trio served at Mom & Dad's 45th Anniversary Dinner.


CREAMY PHETA-SPINACH DIP

4 cups baby spinach, fresh (about 2 oz.)
½ cup cream cheese
½ cup sour cream
¼ cup crumbled feta cheese
½ cup chives, fresh, minced
2 tsp fresh lemon juice
Salt and pepper to taste.

1. Saute the spinach in a pan, with just a touch of olive oil (we also threw in a clove of minced garlic, for good measure).
2. Place all the ingredients in a blender or food processor and puree until smooth.
3. Add pepper and salt to taste.

Serve with fresh pita, crackers, or assorted dipping vegetables. Makes 12 oz, about 3 tbsp of dip per serving.

NOTES: We purchased organic baby spinach from Whole Foods and were lucky enough to be able to use locally-produced "pheta" from the Durham Farmer's Market. Usually "creamy" is not a word I would use to describe feta cheese, but the cheese we got from the Chapel Hill Creamery was melt-in-your-mouth good.



ROASTED RED PEPPER HUMMUS

15-oz can chickpeas/garbanzo beans
½ cup olive oil
¼ cup fresh lemon juice
2 cloves of fresh garlic
2 tbsp toasted sesame seeds
1 medium red pepper, roasted, peeled and pureed
Salt and Pepper to taste

1. Roast a medium red pepper, either in the oven (mildly slather with olive oil and bake at 350 degrees until blackened) or over an open flame on a gas grill (set on burner occasionally turning until all sides are blackened.
2. Place roasted pepper in a plastic bag and set aside, allowing to sweat.
3. In a small pan, toast sesame seeds over medium heat until you are able to smell them, remove before burning.
4. Once the pepper is cooled, remove peel, cut into pieces and puree in a food processor until smooth.
5. Add the remaining ingredients in the food processor and blend until smooth.

Serve with fresh pita, crackers, or assorted dipping vegetables. Makes 12 oz, about 3 tbsp of dip per serving.

NOTE: For a better blended flavor, make several hours before (we found that overnight was even better).



MIXED OLIVE TAPENADE

16 oz of mixed Greek olives
1 tbsp olive oil
1 tbsp capers
¼ cup chopped walnuts

1. Place all ingredients in a food processor and pulse until olives are just minced, do not puree!

Serve with fresh pita or crackers. Makes about 2 cups.

NOTE: If serving all three dips at the same time, spreading out a layer of hummus then topping with the tapenade will make your belly go "mmm" and also prevent you from dropping olive bits all over the table, the floor, or yourself.

Enjoy!!!
k2 and Wendi