Babaguachetta Stacked Dip

Babaguachetta Stacked Dip

Guacamole & Baba Ghanoush (1)

You can say, you’ve only seen it here, folks. The only place on the Internet with a recipe for Babaguachetta Stacked Dip. Why? Because I completely made it up.

My roots are Mediterranean, but I live in So Cal, where’s there’s a lot of South of the Border flavor influences, so I often fuse the two and call it ‘Med Mex’ – my unique culinary point of view. Food Network, that’s one of my show names, if you want to hold if for me.

Back to the story…I thought it would be fun to fuse my three favorite toppings – a traditional Baba Ghanoush – an eggplant dip made with tahini – and top it with my rockin’ guac and finish it off with my sweet tomato bruschetta topping. For a shortcut, you can also use a prepared guacamole and make the rest. Take this to your next party or serve it as a starter for your family. It’s colorful, creamy, delicious and so full of fresh veggies – a great way to get your kids (and the older kids aka adults) to fill up.

xxMareya, The Fit Foodie


Oh, and don’t forget to wash all your veggies with Eat Cleaner Fruit + Vegetable Wash to remove wax, pesticide residue and bacteria.


Babaguachetta – Three Layered Dip


For the Guacamole


3 ripe Avocados

2 tablespoons fresh lime juice

1 small jalapeño, seeded and finely diced

2 tablespoons fresh cilantro, minced

1 teaspoon grated lime zest

2-3 cloves garlic, crushed

1 teaspoon smoked sea salt

1/2 teaspoon white pepper

1/2 teaspoon ground cumin


1) Slice avocados in half. Remove stone and scoop out flesh with a large spoon into a medium sized bowl.

2) Mash avocados with the back of a spoon or a mortar and pestle and add in lime juice and mix until well incorporated.

3) Add jalapeño, cilantro, onion, zest, garlic and remaining seasonings; adjust to taste.


For the Baba Ganoush


4 Japanese eggplants (the long, skinny ones)

1 Tablespoon raw coconut oil

2 Tablespoons lemon juice

1/3 cup tahini

1/4 cup parsley, roughly chopped

Smoked sea salt and black pepper to taste


1) Preheat oven to 450F. Cut off eggplant stems and slice down the middle lengthwise. Brush with coconut oil and roast in the oven until fork tender, about 10-15 minutes.

2) In a food processor, pulse eggplants with lemon juice, tahini, smoked sea salt and pepper. Adjust seasonings to taste.


Bruschetta Topping


1 medium tomato, fine dice

2 Tbsp onion, fine dice

1 Tbsp balsamic vinegar

2 tsp extra virgin olive oil

Sea salt and pepper to taste

Optional: Lime zest


1) Combine all ingredients in a bowl; top with zest of lime, optional.


NOW, bring them all together on a plate and arrange each layer in a plating ring, like this:


It looks gorgeous on a white plate but a dark color would be really elegant and dramatic.

Plate a layer of the Baba Ganoush, followed by the guacamole, then the bruschetta topping. Serve with cut up veggies, baked pita or tortilla chips, slices of whole grain crostini or with your favorite MedMex dish.

Guachetta ON!



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