1 (6-oz.) jar marinated artichoke hearts, drained and chopped, reserving marinade
1/4 cup sliced green onions
1 medium carrot, shredded
CHIPS
4 (6-inch) pita (pocket) breads
Instructions
In medium bowl, combine sour cream and hummus; mix well. Spread mixture on 10-inch serving plate.
Sprinkle with olives, cheese, artichoke hearts, onions and carrot. Drizzle with reserved artichoke marinade. Cover; refrigerate at least 1 hour or up to 12 hours.
Heat oven to 375. Split pita breads in half horizontally. Cut each round in half; cut each half crosswise into four 1 1/2-inch-wide strips. Place on ungreased cookie sheets.
Bake at 375 for 8 to 10 minutes or until crisp. Serve pita chips warm or cool with dip.
Serving
Suggestions
32 servings.
Originally Submitted
1/3/2012
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You can add this Mediterranean Dip with Pita Chips recipe to your own private DesktopCookbook.
