Seven Layer Mediterranean Dip With Rosemary Butter Flatbread Recipe

Name: Seven Layer Mediterranean Dip With Rosemary Butter Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1234

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Wild Mushroom Couscous, 1 cup plain cooked couscous, 2 tablespoons lemon juice, 2 tablespoons olive oil, and more.

Yes, Seven Layer Mediterranean Dip With Rosemary Butter Flatbread falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seven Layer Mediterranean Dip With Rosemary Butter Flatbread

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