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!
