Seven Layer Mediterranean Dip With Rosemary Butter Flatbread

Seven Layer Mediterranean Dip With Rosemary Butter Flatbread

Time: 1 hrs


  • 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


  • 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.
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