Seven Layer Mediterranean Dip With Rosemary Butter Flatbread

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 20
• 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
• 8 ounces prepared lemon hummus
• 1 tablespoon ground cumin
• fresh ground black pepper
• 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
• 5 loaves prepared flat bread
• 2 tablespoons butter, melted
• 2 teaspoons fresh rosemary

Recipe

• 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.