SEVEN-LAYER MEDITERRANEAN DIP
I like traditional seven-layer Mexican dip, but I love Mediterranean ingredients even more. When I made this mashup, my husband wolfed it down. And he won't even touch hummus or Greek olives on their own! -Bee Engelhart, Bloomfield Township, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
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.
Nutrition Facts :
SEVEN LAYER MEDITERRANEAN DIP WITH ROSEMARY BUTTER FLATBREAD
This has many of my favorite appetizers all in one dish. Consists of layers of Wild Mushroom Couscous, Spicy Lemon Hummus, Kalamata Olive Tapenade, marinated artichoke hearts, feta cheese, sundried tomatoes, and parsley. Makes an impressive presentation with all the rich colors. Some individual layers require their own separate preparation in advance of assembling the dip. The flatbread is a perfect complement to this dish.
Provided by Maureenie
Categories < 60 Mins
Time 1h
Yield 20 serving(s)
Number Of Ingredients 27
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.
Nutrition Facts : Calories 203.9, Fat 15.8, SaturatedFat 3.8, Cholesterol 13.8, Sodium 376, Carbohydrate 12.5, Fiber 4.1, Sugar 3.7, Protein 6
SUPER EASY MEDITERRANEAN DIP
From chef Jon Ashton of Celebration, Florida - a friend I met in cooking class. This "htipiti" dip is one of a medley of Mediterranean dips served at Disney World. It's fantastic with Recipe#219104 - serve with pork cubes and toothpicks.
Provided by FLKeysJen
Categories Spreads
Time 3m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a blender or a food processor, puree all ingredients until smooth; serve as a spread or dip with warm pita bread or sesame crispbread.
Nutrition Facts : Calories 15.9, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 88.3, Carbohydrate 2.5, Sugar 1.6, Protein 1.1
GREEK CYPRUS OLIVE ROSEMARY FLATBREAD (ELIOPITA)
This bread is hand flattened after rising and "needled" with rosemary instead of the customary mint. This bread is thick and chewy, it calls out for a dunking in a saucer or pure and simple olive oil.
Provided by Olha7397
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, and salt into a large bowl. Stir in the chopped rosemary. Make a well in the center and add the water, the 1/4 cup oil, the olives, and onion. Stir together until fairly well mixed, then gather the mixture into a crumbly ball.
- Transfer the dough to a lightly floured surface and knead, working in extra flour as needed, until smooth and elastic and no longer sticky, 10 minutes. Form the dough into a ball, cover it with a cloth, and let it rest on the work surface until beginning to rise and starting to feel spongy, 10 to 20 minutes.
- While the dough is resting, preheat the oven to 375°F Lightly coat a baking sheet with oil.
- When the dough is ready, flatten it out with your hands into a 10-inch diameter round. Transfer it to the prepared baking sheet and bake until slightly golden, 40 minutes.
- Brush the top and sides of the bread liberally with oil and sprinkle on the rosemary needles. Continue baking until quite golden, 15 to 20 minutes. Remove from the oven and cool on the baking sheet completely before serving.
- NOTES: Olive provides the acid element that is needed to activate the baking powder.
- In this recipe, the reason for sifting the flour is twofold; to ensure that there are no clumps of baking powder in the dough (the taste is not pleasant) and to lighten the flour for the weak leavening.
- VARIATIONS: Quick Olive Paximadia: Since flatbread starts out rather condensed in texture, elipita makes a fine hard rusk, especially to accompany hors d'oeuvres.
- You can top the rusks with a pile of finely chopped tomatoes, heap them with dressed sauted chickpeas, or spread them with taramasalata or other pastes. Since they are oven toasted rather than slow baked like traditional paximadia, they can be at hand quickly.
- Preheat the oven to 300°F Cut Olive Flatbread into slices 1/4 to 1/2 inch wide and 3 to 4 inches long. Place the slices on a baking sheet and toast, turning once, until light golden on both sides, about 5 minutes per side. Remove, and brush one side of each slice with olive oil. Or, to keep for later, cool the rusks completely on the baking sheet and then store them in an airtight container. They will keep for up to 6 months.
- Adventures In Greek Cooking.
Nutrition Facts : Calories 2278.2, Fat 72.8, SaturatedFat 10.1, Sodium 3440.7, Carbohydrate 356.8, Fiber 17.7, Sugar 5.9, Protein 47.4
LEMON ROSEMARY COUSCOUS
this is one of the staples in our diet---it is quick, delicious and a perfect compliment to chicken, fish or even red meats
Provided by leigh ann terry
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
- allow to gently boil uncovered for 2 to 3 minutes.
- add couscous, cover and turn heat off.
- allow to sit for 5 minutes.
- remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.
7 LAYER MEDITERRANEAN DIP (WITH HUMMUS)
This is a wonderful Greek-style layered dip with hummus as the base. It is a colorful and very tasty appetizer that always gets compliments. I often add a bit of chopped fresh parsley or oregano for added color.
Provided by Just Call Me Martha
Categories Vegetable
Time 10m
Yield 1 dip
Number Of Ingredients 8
Steps:
- Spread hummus on bottom of 9" pie plate or serving dish.
- Layer with remaining ingredients.
- Serve with pieces of pita bread or pita chips.
Nutrition Facts : Calories 657.7, Fat 41.6, SaturatedFat 15, Cholesterol 66.8, Sodium 1899.2, Carbohydrate 46.5, Fiber 17, Sugar 7.2, Protein 31.6
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