Keyword:
appetizer, dip, party food, pesto, quinoa
Calories: 187kcal
Ingredients
¼cupchopped pecans
2oz.blue cheesecrumbled
4oz.garlic hummus
1cupfresh spinachchopped
4oz.sun-dried tomatoespacked in oil (mostly drained*) chopped
4oz.artichokes packed in oilmostly drained, chopped
4oz.Sea Asparagus Pesto from Found & Foragedreserve 2 Tbsp. for garnish
1cupcooked quinoa
* Reserve 1 tbsp oil from marinated tomatoes or artichokes to use as a “lube” for the mold.
Instructions
Use a 16-ounce square or round “mold” that is slightly tapered, meaning the bottom is narrower than the top – this will allow layered dip to slide out easily when inverted. A sour cream or yogurt container works nicely.
In medium bowl, mix together cooked quinoa with most of the 4 ounces of pesto (save about 2 tablespoons for garnish).
Add the approximate 1 Tbsp. of reserved oil from the marinated artichokes or tomatoes to bottom of mold container and swirl around. This helps release layers later).
Add layers in this order: Chopped Pecans, Crumbled Blue Cheese, Hummus, Chopped Sun-dried Tomatoes, Chopped Marinated Artichokes, Shredded Spinach, Pesto Quinoa Mixture.
If needed, stick in fridge for 10 minutes to firm up (sometimes the hummus gets too soft at room temperature).
Remove from fridge and carefully run knife around edges of container to help release layers when inverted (but taking care not to “smear” it all together).
Place plate on top of mold opening and quickly invert, gently pulling off mold container. ***
Dollop with remaining pesto.
*** If you have a failure when trying to release the mold, the nice thing about this recipe is that it can be served in a bowl stirred together as a jumble! It tastes just the same, and still looks pretty because it’s so colorful!