Everyone has had 7 layer dip and its delicious, here is a little twist, same idea but Mediterranean flavors. Make this as easy or as difficult as you want, use store bought ingredients or make your own Hummus and Tzatziki Sauce.
On a large plate or shallow bowl layer the following ingredients or be creative and add your favorites, anything goes.
Tzatziki sauce or Greek Yogurt
Chopped Kalamata Olives
Chopped Pepppadew Peppers or Roasted Red Peppers
Crumbled Feta Cheese
Chopped Fresh Parsley or Oregano
Serve with Pita, Celery or Pretzel Crisps
Other ideas, Pine Nuts, Roasted garlic, Extra Virgin Olive Oil, Tabouli
Book Club time again, this month’s selection was The Paris Wife by Paula McLain. It tells the story of Hadley Richardson, Ernest Hemmingway’s first wife. I loved it, but then of course historical fiction is my favorite genre, and Paris in the 1920’s intrigues me. It also meant the food for book club would be easy, Paris, Spain, champagne and elegant meals, there was lots to choose from. And did I mention costumes, I do love to dress up and putting together a flapper costume was great fun. The hardest part this month was narrowing my options down. I chose to go with olives as my ingredient. In chapter three, Hadley tries olives for the first time at a greek restaurant in Chicago, she says, “I suppose it’s embarrassing, but I’ve never had olives before.” Ernest replies, “That should be illegal. Here open”. and feeds her an olive which starts their romance. I made an olive plate, but also wanted to actually make something so I made a dip that I also served at my sons chip and dip graduation party.
A kalamata olive aioli, which I loosely based on the Kalamata dip served at Nordstrom’s cafe with their fries (it is delicious, try it if you ever get a chance). It is simple, elegant, and has lots of applications, it is a great dip for crunchy potato chips or raw veggies, a great spread for bread and cheese or chicken sandwiches, and would also be great on roasted vegetables or french fries.
Kalamata Olive Aioli
1 1/2 c mayo
3 cloves of garlic, or 5 cloves of roasted garlic
1/2 c pitted kalamata olives
1 T lemon juice
1/2 t lemon zest
add mayo, olives, garlic and lemon juice and zest to a food processor, blend until olives are completely incorporated into the mayo.
Add pepper and stir, and serve.