Seven Layer Mediterranean Dip With Rosemary Butter Flatbread

This has many of my favorite appetizers all in one dish. Consists of layers of Wild Mushroom Couscous, Spicy Lemon Hummus, Kalamata Olive Tapenade, marinated artichoke hearts, feta cheese, sundried tomatoes, and parsley. Makes an impressive presentation with all the rich colors. Some individual layers require their own separate preparation in advance of assembling the dip. The flatbread is a perfect complement to this dish.

• Ready In: 1 hr
• Serves: 20

Ingredients

• Wild Mushroom Couscous

• 1  cup  plain  cooked couscous
• 2  tablespoons lemon juice
• 2  tablespoons olive oil
• 4 -5  shiitake mushrooms, soaked and chopped
• 2  medium tomatoes, seeded and chopped
• 1⁄3 cup green onion, diced
• 1⁄4 cup pine nuts
• 1  tablespoon oregano

• Spicy Lemon Hummus

• 8  ounces  prepared lemon  hummus
• 1  tablespoon ground cumin
•  fresh ground black pepper

• Kalamata Olive Tapenade

• 3  garlic cloves
• 1  cup  pitted kalamata olive
• 1  cup pine nuts
• 1  cup parsley, minced
• 1⁄2 cup cilantro, minced
• 1  teaspoon fresh rosemary
•  fresh ground black pepper
• 1  teaspoon  orange peel, grated
• 1⁄4 cup olive oil
• 2 (6 ounce) jars  marinated artichoke hearts, drained and chopped
• 8  ounces feta cheese, crumbled
• 4  ounces sun-dried tomatoes, drained and chopped
• 1  cup parsley, minced

• Flatbread with Rosemary Butter

• 5  loaves  prepared  flat bread
• 2  tablespoons butter, melted
• 2  teaspoons fresh rosemary

Directions

1. Prepare the Wild Mushroom Couscous.
2. Cook 1 cup of plain couscous according to package directions and let it cool to room temperature.
3. Whisk together lemon juice and olive oil.
4. Pour into couscous and add the next 5 ingredients, stirring to mix well.
5. Line a nine-inch glass pie plate with the wild mushroom couscous.
6. Prepare the Spicy Lemon Hummus.
7. Stir the ground cumin and black pepper into the prepared lemon hummus.
8. Spread the spicy lemon hummus on top of the couscous mixture.
9. Prepare the Kalamata Olive Tapenade.
10. Mince garlic in food processor and then add the next seven ingredients.
11. Slowly add the olive oil while the blade is running. Process until smooth.
12. Spread one cup of the tapenade over the hummus layer. (The recipe will make slightly more tapenade than you need).
13. Arrange chopped artichoke hearts as the next layer, followed in turn by layers of feta cheese, sundried tomatoes, and parsley.
14. Serve immediately or cover and refrigerate. Bring to room temperature before serving.
15. Prepare the Flatbread with Rosemary Butter.
16. Stir rosemary into the melted butter and brush on the flatbread. Heat on baking tray in 350 degree oven for one to two minutes.