Seven Layer Mediterranean Dip Recipes

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.

Steps:

• In a shallow glass bowl or baking dish, begin layering in the ingredients in the following order: hummus, roasted red bell peppers, tzatziki, diced cucumbers, olives, feta and cherry tomatoes.
• Squeeze over the lemon juice and garnish with the parsley.
• Serve with the pita wedges.

Steps:

• Spread hummus onto plate.
• Top with layers of all remaining ingredients except chips.
• Serve with chips.

Steps:

• Line a 12-cup bundt pan with plastic wrap and press the wrap into the bottom and sides to fit snugly. Put the ground beef, taco seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium heat and cook, breaking up the meat, until browned, 8 to 10 minutes. Drain the grease, transfer to a bowl and let cool for about 15 minutes.
• Put the refried beans in a small saucepan over medium heat and cook, stirring frequently, until warm and bubbly, 2 to 3 minutes. Stir in about 1/3 cup of the sour cream, season with salt and pepper and cook until creamy, 1 minute. Let cool for about 15 minutes.
• Add the ground beef to the bundt pan, then the refried beans. Top with the lettuce. Put the remaining sour cream in a pastry bag and pipe it over the lettuce until completely covered. Top with the tomatoes and gently press to create an even later. Top with the guacamole and cover with plastic wrap, smoothing the sheet on the surface of the guacamole without any air pockets. Refrigerate for 2 hours.
• Place a large serving dish on top of the bundt pan. Tap the top of the bundt pan several times. Invert the dip onto the serving dish and remove the plastic wrap. Drizzle the salsa con queso on the top and sides of the dip.
• Put the salsa in a small glass and place in the hole in the center of the dip. Place tortilla chips around the dip for serving.

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.

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.