Five-Layer Mediterranean Dip - Toronto Star

Recipe developer and content creator Jamie Milne. 

If you’ve ever been to a potluck of any sort, then you are likely well versed in the beloved Mexican-inspired seven-layer dip. It’s classic, it’s perfect, and I wouldn’t change a thing, although, I was inspired to imagine it as a Mediterranean mash-up. Think all your favourite Med charcuterie board fixtures like tzatziki, olives, cucumbers, sumac-dusted tomatoes, feta, and toasted pine nuts layered up and ready to be scooped with your favourite dippers.

Make the tzatziki base: Grate the cucumber on the largest holes of a box grater. Use a cheesecloth or your hands to squeeze out as much of the liquid as possible.

In a medium bowl, stir together the yogurt, olive oil, mint, dill, lemon zest and juice, garlic, a pinch of salt, and a couple cracks of pepper. Fold in the cucumber and set aside.

Make the layers: In a small bowl, toss together the tomatoes, sumac, 1 teaspoon of the olive oil, a pinch of salt, and a couple cracks of pepper. Set aside.

In a medium bowl, toss together the olives, basil, remaining 1 teaspoon olive oil, and a couple cracks of pepper. Set aside.

In another medium bowl, toss together the feta, cucumber, onion, dill, lemon juice, and a couple cracks of pepper. Set aside.

Add the pine nuts to a small saucepan and toast over medium- low heat until lightly browned, 5 to 6 minutes. Set aside.

Make the herby oil: In a small bowl, whisk together the olive oil, basil, parsley, dill, and mint. Season with salt and pepper.

Assemble the dish: Use the back of a spoon to evenly spread the tzatziki over the bottom of a medium shallow serving dish. Layer the tomatoes over the top, followed by the olive tapenade and lemony feta. Sprinkle the pine nuts on top.

Finish with the herby oil and a couple cracks of pepper. Serve with your dippers of choice.

Excerpt from Everything Delish by Jamie Milne (Penguin Random House).