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Layered Mediterranean Dip

 Layered Mediterranean Dip
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.
40 ServingsPrep: 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.
Nutritional Facts: 1/4 cup (calculated without chips) equals 90 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 174 mg sodium,

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Layered Mediterranean Dip (continued)

Nutritional Facts: 6 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer