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

  1. 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.
  2. Prepare spanakopita as per box directions.
  3. Make baba ghanoush: Scoop eggplant flesh into blender with remaining ingredients. Blend and puree until smooth. Adjust seasoning to liking.
  4. 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.
  5. 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!

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