Yummy Mediterranean Dip!

This is the dip I made for the yarn swap party. A bunch of you asked for the recipe and I have finally got around to writing it down for you. Enjoy!


Mediterranean Layer Dip

You can use as many or as few layers as you want depending on your tastes!

• Line a medium bowl with plastic wrap- it is better to use a wide based bowl if you have one
• Blend in food processor ¾ bar of cream cheese, half a small tub of ricotta cheese, ¼ cup of parmesan cheese, salt & pepper to taste
• Spread a third of cheese mixture into bottom of bowl
• Spread ½ cup of olive tapenade over cheese mixture (I used a jar of pre-made from Trader Joe’s)
• In food processor finely chop a jar of roasted red pepper (drain liquid) I found that the peppers were still a little too moist so you may want to let them drain in a coffee filter to get rid of more of the juice, then layer the chopped roasted red peppers onto top of the olive tapenade
• Take a third of cheese mixture and mix into about ½ cup of basil pesto and spread onto pepper mixture
• In food processor blend a jar of sun dried tomatoes with the oil (it becomes too pasty to spread without some of the oil) spread onto pesto mixture
• Take remaining cheese mixture and spread on top of sun dried tomatoes
• Let chill in frig for at least 1 hour & invert bowl onto serving plate and serve with bread or crackers