Five-Layer Mezze Dip Recipe — Salt & Wind Travel (2024)

For The Tzatziki:

• 1 garlic clove grated
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons finely chopped fresh dill
• 1 tablespoons finely chopped fresh mint leaves
• 2 cups plain Greek yogurt
• 1 Persian cucumber ends trimmed and rest grated on large holes of a box grater
• kosher salt

For The Tabbouleh:

• 1/2 cup bulgur
• 1 cup hot water
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 heirloom or beefsteak tomato cut in half and seeds removed, cut into ¼ “ dice, about ½ cup
• 1 Persian cucumber cut into 1/4-inch dice
• 1 cup fresh Italian parsley leaves finely chopped
• 1/2 cup finely chopped fresh mint leaves

For The Five Layer Dip:

• 1/2 recipe red Pepper Muhammara Dip
• 1/2 recipe carrot Harissa Hummus

For Serving:

• 6 medium radishes
• 1/2 cup pomegranate arils
• Pita chips or toasted pita bread for serving

• For The Tzatziki: Using a micro-plane, grate the garlic clove and mix in a medium bowlwith the yogurt, 1 tablespoon of lemon juice, and olive oil, the cucumber and 2 tablespoons of the dill and mint chill until ready to assemble.

• Make The Tabbouleh: Meanwhile, place the bulgur in a medium bowl and pour over boiled water. Cover with saran wrap and rest for 15 minutes. Then strain the bulgur and rinse.

  Put back in the bowl and add tomato, cucumber, parsley, and remaining lemon juice, olive oil, and mint. Mix, taste, and add salt and pepper as needed.

• Make The Garnish: Wash and trim stems and roots off radishes. Quarter them in thinly slice radishes. In a small bowl, mix the radishes and pomegranate arils and set them aside.

• Assemble The Five Layer Dip:In a large 2-quart dish or some small cups (clear if possible to see all the layers) first spread the carrot harissa hummus and smooth out to edges.

  Then top with tabbouleh, muhammara, tzatziki, and then finish with the radishes and pomegranates.Chill for an hour and then serve with pita chips.

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