Baked Mediterranean Dip

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Baked Mediterranean Dip

Easy is the first thing I look for in a recipe, and I don’t think anything is easier than this Baked Mediterranean Dip. It requires little prep work and is done in less than 20 minutes.

The base of the recipe is pre-made hummus, which is dressed up with crumbled feta cheese, olives, tomatoes, a drizzle of olive oil and cucumber. That’s it!

Chopping the Ingredients

For chopping the olives you don’t need a substantial knife. A 4″ Gourmet Paring Knife works great. For cutting the cucumber, give the 6″ Vegetable Knife a try, after all, it is designed for prepping vegetables.

Cutting the cucumber with a 6 Inch Vegetable Knife.

The Traditional Cheese Knife is a good choice for chopping the tomatoes. Many Cutco customers swear by it for chopping them up because the knife’s sharp Micro-Double-D™ edge glides through the skin and into the flesh without squishing the fruit.

Cutting the tomato with a Traditional Cheese Knife.

The garlicky hummus, tangy feta cheese, briny olives and juicy tomato make the perfect combo. When baked, the ingredients mingle a bit, bringing cohesiveness to the dip, but still allowing each of the flavors to shine through.

Once all the knife work is complete, it’s just a matter of layering on the ingredients and popping into a 350 F oven for 15 to 20 minutes. When it’s done, sprinkle on chopped cucumber and it’s ready to serve.

How to Serve

Serve the dip with pita chips, toasted naan or, if you’re going gluten-free, use gluten-free crackers.

With just six ingredients and simple prep, this Baked Mediterranean Dip recipe is a good one to keep handy for when unexpected guests arrive. While it has minimal ingredients, it has big flavor!

Nutrition: 217kcal, 17.7g total fat, 4mg cholesterol, 390mg sodium, 7.2g carbohydrate, 2.5g fiber, 2.8g protein

Baked Mediterranean Dip

Print Recipe

Ingredients

  • 1 pound container of garlic hummus
  • 1/4 cup crumbled feta cheese
  • 2/3 cup chopped Kalamata olives
  • 1 fresh tomato, chopped
  • 2 tablespoons olive oil
  • 1/4 cup diced English cucumber
  • Gluten free crackers or pita chips for serving,

Directions

  1. Preheat oven to 350 F.
  2. Spread hummus evenly into an 8-by-8-inch square baking dish. Sprinkle with feta cheese.
  3. In a separate bowl, gently toss the tomatoes and olives together until blended well.
  4. Layer the olive and tomato mixture on top of the feta cheese. Drizzle with olive oil.
  5. Bake for 15 to 20 minutes.
  6. Top with cucumber before serving. Serve with crackers or pita chips.

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