Pass the Dip, Please
Melissa Marcotte’s Mediterranean Dip is a layered, make-ahead crowd-pleaser packed with bold flavors that work beautifully any time of year.
Some recipes earn a permanent spot in your rotation after just one bite, and Melissa Marcotte’s Mediterranean Dip is exactly that kind of dish. A neighbor favorite that makes an appearance at gatherings all year long, this layered dip packs a beautiful combination of creamy, tangy, and savory flavors into every scoop. With ingredients like sun-dried tomatoes, Kalamata olives, roasted red peppers, and artichoke hearts folded between rich layers of seasoned cream cheese, it looks as impressive as it tastes.
INGREDIENTS:
- 8 oz. cream cheese
- 4 oz. feta, crumbled
- ¾ stick butter
- 1 Tbsp. Italian seasoning
- 1 cup shredded Parmesan cheese
- 1/3 cup Kalamata olives, chopped
- 1/3 cup roasted red bell pepper, chopped
- 1 can artichoke hearts, chopped
- 1 cup sun-dried tomatoes, chopped
- ¼ cup green onion, diced
INSTRUCTIONS:
Prepare the Dish
Use a 4-cup Tupperware or mold dish. Spray with cooking spray, then line with plastic wrap and spray the wrap as well.
Mix the Base
Allow cream cheese, butter, feta, and Italian seasoning to come to room temperature, then mix together until well combined.
Layer It Up
Build the dip in the following order:
- ½ cup Parmesan cheese
- ½ cup sun-dried tomatoes
- 1 cup cream cheese mixture
- Roasted red pepper
- Green onions
- Olives
- Artichokes
- ½ cup sun-dried tomatoes
- Remainder of the cream cheese mixture
- ½ cup Parmesan cheese
Chill and Serve
Press the dip gently and fold the plastic wrap over the top. Refrigerate until ready to serve. For the best flavor and texture, allow the dip to come close to room temperature before serving.