After potty training that’s it, right? After that they basically take care of themselves, and I don’t have to do anything, correct? No matter what the real answer is, please say yes.
I actually went through a lot of Friday Fluff material and determined it was all not suitable for blog. There’s just so much potty talk. I can’t take it. And my blog is already polluted as it is.
Tonight I’m getting together for a third and final time with my Downton Abbey viewing group. We either have this time machine where we go to the future when the full season has been released in America or we take the Concord to Europe where it has already been aired. Oh, wait. The Concord is no more. Maybe we take the time machine to the past when the Concord could have taken us to–nope, that doesn’t work.
The point is by some undefined means we watch the legitimately available full season of Downton in a series of three Friday showings. Last week was at my house, and it filled me with delight to host! My couch is awesome, my surround sound is incredible, and the Mediterranean dip I put together turned out fabulous. I wanted this house in large part so I could entertain again, and I love it! So here is this wonderful recipe that was scarffed down entirely by 6 people. Thanks to Heather Palmer for the original recipe.
Yield: 1 12-inch round plate of dip
For the cilantro pesto:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil, divided
1/4 cup pine nuts
¼ cup Parmesan cheese
Cilantro pesto (above)
Cucumber, seeded and diced
Red onion, diced
Banana peppers, (jar) chopped
Sliced olives (black or Kalamata)
Crumbled feta cheese
Sun-dried tomatoes, drained, chopped
*If you don’t have pine nuts, you can substitute all pecans with equally great results.
To make the cilantro pesto, combine the cilantro, garlic, 2 tablespoons of the olive oil, and pine nuts in the bowl of a food processor. Pulse repeatedly until a coarse paste forms. Scrape down the sides of the bowl. With the processor running, add the remaining olive oil in a steady stream and process until smooth. Transfer the pesto to a bowl and stir in the Parmesan. (If storing for later use, drizzle with a thin film of olive oil, cover with plastic wrap directly on the surface of the pesto, and store in an airtight container.)
To assemble the dip, spread a layer of hummus on a serving platter. Spread the cilantro pesto over the top of the hummus. Layer evenly with cucumber, red onion, banana peppers, olives, feta, and sundried tomatoes as desired. Garnish with an additional few tablespoons of minced fresh cilantro. Serve with pita chips.
Note that there really aren’t measurements for how much of each ingredient to use for the dip. I used about a cup of hummus, 3/4 cup each of cucumber and red onion, and somewhere between 1/4 and a 1/2 cup each of everything else. I just tried to make it look like the picture. It was particularly good served with olive oil and sea salt flavored flat bread chips.