Layered Mediterranean Dip Recipe

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Layered Mediterranean Dip Recipe

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Family and friends will dive into this delightful dip with an Italian flair. Black olives bring a bit of saltiness to the creamy layered mixture.
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1/3 cup prepared pesto
  • 2 cups (16 ounces) reduced-fat sour cream
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 4 plum tomatoes, seeded and finely chopped
  • 1 medium green pepper, finely chopped
  • 3 green onions, finely chopped
  • 2 cups (8 ounces) shredded Italian cheese blend
  • 1 cup crumbled feta cheese
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • Baked pita chips

Directions

Place beans in a large bowl; stir in pesto until blended. Spread into a 13-in. x 9-in. dish.
In another bowl, beat the sour cream, cream cheese, Italian seasoning and pepper until smooth; layer over bean mixture. Sprinkle with vegetables, cheeses and olives. Refrigerate for at least 30 minutes. Serve with chips. Yield: 10 cups.
Originally published as Layered Mediterranean Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p242

Nutritional Facts

1/4 cup: 90 calories, 5g fat (3g saturated fat), 14mg cholesterol, 174mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1/3 cup prepared pesto
  • 2 cups (16 ounces) reduced-fat sour cream
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 4 plum tomatoes, seeded and finely chopped
  • 1 medium green pepper, finely chopped
  • 3 green onions, finely chopped
  • 2 cups (8 ounces) shredded Italian cheese blend
  • 1 cup crumbled feta cheese
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • Baked pita chips
  1. Place beans in a large bowl; stir in pesto until blended. Spread into a 13-in. x 9-in. dish.
  2. In another bowl, beat the sour cream, cream cheese, Italian seasoning and pepper until smooth; layer over bean mixture. Sprinkle with vegetables, cheeses and olives. Refrigerate for at least 30 minutes. Serve with chips. Yield: 10 cups.
Originally published as Layered Mediterranean Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p242

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