Seven Layer Mediterranean Dip With Rosemary Butter Flatbread
Seven Layer Mediterranean Dip With Rosemary Butter Flatbread
Time: 1 hrs
Ingredients
- 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
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.