Dip Mediterranian Dip with Pita Chips

posted by Kerri 01-08-100 6:31 AM

Mediterranian Dip with Pita Chips

1/2 cup sour cream
1 (7 oz) container hummus
1/2 cup sliced Kalamata or ripe olives
4 oz feta cheese, crumbled (1 cup)
1 (6 oz) jar marinated artichoke hearts, drained and chopped reserving marinade
1/4 cup sliced green onions
1 medium carrot, shredded

4 (6 inch) pita (pocket) breads

In medium bowl combine sour cream and hummus, mix well. Spread mixture onto a 10 inch serving plate.
Sprinkle with olives, cheese, artichoke hearts, onions and carrots. Drizzle with the reserved artichoke marinade. Cover and refrigerate at least one hour or up to 12 hours.

Heat oven to 375. Split pita breads in half horizontally. Cut each round in half; cut heat half crosswise into four 1 1/2 inch wide strips. Place on ungreased cookie sheets.

Bake at 375 for 8-10 minutes or until crips. Serve pita chips warm or cool with dip.

32 servings.

Source: Pillsbury

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line