Seven Layer Mediterranean Dip With Rosemary Butter Flatbread Recipes

SEVEN LAYER MEDITERRANEAN DIP WITH ROSEMARY BUTTER FLATBREAD

Steps:

• 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.

SEVEN-LAYER MEDITERRANEAN DIP

Steps:

• Spread hummus into a 9-in. pie plate. Top with sour cream, red peppers, cheese, onion and olives. Sprinkle with parsley. Refrigerate until serving. Serve with pita chips.