Seven Layer Mediterranean Dip With Rosemary Butter Flatbread Food

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.

ULTIMATE SEVEN LAYER DIP

Steps:

• Combine tomatoes, jalapenos, cilantro, minced scallions and 2 tablespoons lime juice in medium bowl.
• Stir in 1/8 teaspoon salt.
• Let stand until tomatoes begin to soften, about 30 minutes.
• Strain mixture into bowl and discard liquid.
• Pulse the black beans, garlic, remaining lime juice (except that for the guacamole)and remaining salt (ditto)in food processor until mixture resembles chunky paste.
• Transfer to bowl and wipe out food processor.
• Pulse sour cream and 2 1/2 cups cheese until smooth.
• Transfer to separate bowl.
• Spread bean mixture evenly over bottom of 8 oz. square clear glass baking dish or 1 quart glass bowl.
• Spread sour cream mixture evenly over bean layer, and sprinkle evenly with remaining cheese.
• Mash 3 avocados with lime juice and 1/2 teaspoon salt.
• Spread guacamole over cheese and top with tomato mixture.
• Sprinkle with sliced scallions and serve with tortilla chips.
• Dip can be refrigerated for up to 24 hours.
• Let dip stand at room temperature before serving.
• Note: For a crowd, double the recipe and serve in 13 x 9 inch clear glass baking dish.

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.

6-LAYER MEDITERRANEAN DIP

Steps:

• In a mixing bowl, beat cream cheese, 1 cup of feta, milk and basil until well-blended. Spread in bottom of 9" pie plate.
• Top with drained spinach, then tomato, then green onion, then black olives, then remaining feta cheese.
• Cover and refrigerate about 1 hour before serving.

SIMPLE ROSEMARY FLATBREAD

Steps:

• Combine flour, salt and rosemary in a large bowl.
• Stir in water and oil until dough comes together.
• Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
• Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
• Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
• On a lightly floured surface, divide the dough into 6 portions.
• Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
• Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
• Repeat the cooking process with the remaining 5 dough portions.