"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for DIP ~ LAYERED MEDITERRANEAN, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


30 oz. black beans; drained, mashed
1 c. tomato, chopped
1 c. cucumber, chopped
1/3 c. sliced black olives (optional)
1/4 c. green onions, chopped
1 T. olive oil
1 tsp. Greek seasoning
4 oz. tomato-basil feta cheese, crumbled

1 pkg. white or wheat pita bread
olive oil flavored cooking spray
course salt, garlic salt, pepper, dried basil

To Make Dip: Spread black beans in a shallow 9 inch dish or quiche dish and mash. In a small bowl, combine tomato and next 5 ingredients; toss gently. Sprinkle tomato mixture over beans. Top with crumbled feta cheese. Cover and chill thoroughly. Serve with crisp pita chips (buy or bake).

To Make Homebaked Pita Chips: Preheat oven to 400. Cut each pita round into 8 wedges and spread on cookie sheet. Spray lightly with olive oil flavored cooking spray. Sprinkle with combination of salts, pepper, basil. Bake for 7 minutes or until dry and crisp.




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