Four-Layer Mediterranean Dip

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 15-20 servings
1 family-size (17-ounce) container of hummus
1 cup pickled vegetable salad, such as giardiniera, chopped
1 cup pitted Kalamata olives
1 12-ounce jar roasted red peppers
Pita chips, flat bread, cucumber or celery for dipping

Place hummus in the bottom of a small to medium-size bowl and spread giardiniera over it.

Top with the olives, spreading them out in an even layer, then the roasted red peppers.

Place on a serving platter and surround with pita chips, cucumber or celery for dipping.