Layered Mediterranean Dip

This evening we are heading to a Mix It Up wine event that focuses on trying blends of wine that have at least two types of grapes. Each couple needs to bring at least two of the same wine so we all have the opportunity to taste and rate the wine and have a glass of the wine that we end up liking the most.

 

We are actually bringing four bottles, two for the tasting and two of our wine because we know that this group will really appreciate trying something unique. Our two bottles to taste are a 2007 William Knuttel Meritage from California. This Meritage is one of the best blends out there with a blend of 43% Cabernet Sauvignon, 37% Merlot, 9% Petit Verdot, 9% Cabernet Franc and 2% Malbec. The flavor highlights are supposed to be right cherries, currants and black plums. I hope this is as good as the what the reviews say.

 

 

 

 

 

 

The two bottles that we are sharing are our Spicy Life blend, named in honor of my blog, that we made at The Bin 36 Wine Blending last October in Chicago. Our 2009 Spicy Life blend is 80% Cabernet, 3% Merlot and 17% Syrah. This is our first time trying this since we made it last October and I am really excited. I hope everyone enjoys it!

 

 

 

 

 

 

Along with the wine everyone is supposed to bring an appetizer for the group to share and I figured a take on a layered taco dip but making it a bit more unique by using Mediterranean flavors would be a hit.

 

Layered Mediterranean Dip

 

Ingredients

 

1 16oz container hummus

1 jar of chopped Giardiniera (a picked vegetable salad)

1 cup pitted and chopped kalamata olives

1 12oz jar of roasted red and yellow peppers, chopped

Pita Chips, mini pita breads, celery and crackers to serve with the dip

 

 

 

 

 

Directions

 

Using a large shallow bowl, spread the entire container of hummus over the base of the bowl.

 

 

   

 

Add the chopped giardiniera over the hummus and spread in an even layer.

 

 

Top with the chopped and pitted kalamata olives

 

 

 

Finally spread the chopped red and yellow roasted peppers over the olives.

 

 

 

Serve the dip with crackers, crunchy veggies, mini pita breads or chips.