Seven Layer Mediterranean Dip With Rosemary Butter Flatbread

photo by Maureenie

- Ready In:
- 1hr
- Ingredients:
- 27
- 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
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am an attorney and have been married 25 years. I enjoy cooking and creating good meals, but on weekends only! My favorite cookbook is the Jane Brody Good Food Book, but having said that, I usually find something that I love in most cookbooks! My current passion is adopting favorite recipes and making them healthy and yummy (or just finding great recipes that promote good health!).