Layered Mediterranean Dip

This dip is one of the best things I have eaten lately, and I'm not ashamed that I ate almost half of the above plate. (It's a small 6 inch salad plate, so I don't feel that guilty.) It's seriously a brilliant dip. It's a Mediterranean take on the Mexican 7-layer dip, and it's heavy on the Greek flavors. Unlike the Mexican 7-layer dip, I feel that this one is the healthier option because of the fresh ingredients. It comes together quite beautifully and it's something you can't help dipping right into.

We had some family visit us this past weekend, and I wanted a little appetizer before dinnertime. From experience, I know that whenever there is an appetizer served before dinner - you tend to load up on it since you are probably starving waiting for dinner. I hate when that happens, and you never save any room for dinner. I had wanted something simple and light and I knew that this dip would be a wonderful way to wet our appetites without spoiling our dinner.

Cuban Empanadas with Avocado Mojo Sauce

Happy Virtual Shower day to Jessica at My Baking Heart and her fiance, Chris! Her big day is almost here and I'm so happy to be part of the awesome group of food bloggers to celebrate this wonderful new chapter in her life.

Cuban empanadas are one of my many favorite appetizers to munch on. Cuban empanadas can also be called pastelitos which is spanish for cuban pastries. We usually buy these by the boxful's at our favorite cuban bakery (Porto's). They are typically filled with fruits, cheese and meats but I didn't want to confuse anyone on this tasty treat because empanadas are more recognizable and identical to the pastelito. This savory appetizer always disappears fast at parties and I wanted to share my recipe for the special occasion.

Back to the soon to be bride and groom. Aren't they just gorgeous? Jessica and Chris's Argyle, Knickers, Polka Dots and Pearls engagement shoot was totally unforgetable. I may have voted a million times for her to win that engagement shoot, too! I can only imagine how gorgeous her wedding photos are going to be.

I first met Jessica a couple years ago online on a cooking board via the Nest.  She's one talented Texan cook that I love and she's even more awesome in person when we met in real life at the Food Buzz Festival last year. It's funny how much you have in common with your fellow food bloggers, and they totally understand your need to photograph your meals, stage the perfect shot, or stalk Martha Stewart and Tyler Florence in the streets of San Francisco. Jessica was a big part of the awesome friendships that I had made that weekend and I will never forget her sweet smile, too.

I even got to meet Momma G aka Paula Deen. Jessica and Momma Ginger were the cutest mother-daughter combo that I have ever seen. They were the best of friends, and totally two Texan sweethearts. I only hope that Elena and I are traveling around the world just like them. 

(Joelen, me, Jessica, Nikki, and Jessica)

Back to the tasty appetizer, these Cuban empanadas are basically meat pies filled with seasoned ground beef (picadillo) and baked to golden perfection. I took a short-cut on making these treats and used store-bought puff pastry sheets instead of making my own dough. Most empanadas are usually fried but I wanted a slightly healthier baked version. Plus, my creamy Avocado Mojo sauce is the perfect dipping sauce to this mouth watering appetizer. Mojo sauce is the typical dressing for most Cuban dishes composed of garlic, lime juice and some seasonings. I jazzed up my go-to mojo sauce with a few extra ingredients to make for one scrumptious dip.

I prefer to enjoy the Cuban empanadas the day they are prepared because they are nice and flaky. They can be served room temperature or straight from the oven.

Be sure to check out the round-up posts on Nikki's (Pennies on a Platter) and Jessica's (My Baking Heart) blogs so you can see the fabulous array of yummy dishes!

Congratulations Jessica, I'm so happy for you!

Cuban Empanadas with Avocado Mojo Sauce
Original Krystal Recipe
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