Seven Layer Mediterranean Dip With Rosemary Butter Flatbread

READY IN: 1hr
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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