EN-CA 
EN 
FR-CA Spanakopita and Middle Eastern Dips
Prep Time
20 minutes
Cook Time
14-16 minutes
Servings
4-6
Related Products:
Dish Types:
Side Dishes, Soups & Meals
Ingredients
- 2 trays Cuisine Adventures Spanakopita
- 1 container store-bought hummus
Baba Ghanoush (Eggplant Dip)
- 1 eggplant
- 2 small cloves of garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp kosher salt (or as needed)
- 1/4 tsp ground cumin
- 1/3 cup tahini paste
Muhammara (Roasted Red Pepper Dip)
- 2 red peppers (or 2 cups roasted from jar)
- 1/3 cup breadcrumbs
- 1/2 cup walnuts
- 1 tbsp pomegranate molasses
- 1 tbsp extra virgin olive oil
- 1 tsp fresh lemon juice
- 1 tsp red pepper chili flakes
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt (or as needed)
Directions
- Preheat oven to 400°F, then place eggplant and red peppers onto a baking sheet and drizzle with some olive oil and salt. Place in the oven for about 20-30 minutes, or until flesh is soft. Remove and allow to cool before proceeding to next steps.
- Prepare spanakopita as per box directions.
- Make baba ghanoush: Scoop eggplant flesh into blender with remaining ingredients. Blend and puree until smooth. Adjust seasoning to liking.
- Make muhammara: Remove skin from cooled red peppers and place into a blender with remaining ingredients. Pulse everything until well-mixed, then adjust seasoning to liking.
- Serve dips alongside spanakopita, or create a large serving platter filled with lots of sliced vegetables and crispy pita chips! Enjoy!
Chef Note
Dips can be prepared ahead of time to make party planning easy!
The Story of
Spanakopita
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