1 (6 oz) jar marinated artichoke hearts, drained and chopped, reserve marinade
¼ cup sliced green onions
1 medium carrot, shredded
Chips
4 (6 in) pita pocket breads
Instructions
In a medium bowl, combine sour cream and hummus; mix well. Spread mixture on a 10 inch service 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 375F. Split pita breads in half horizontally. Cut each round in half; cut each half crosswise into four 1 ½ in wide strips. Place on ungreased cookie sheets. Bake at 375F for 8-10 minutes or until crisp. Serve pita chips warm or cool with dip.
Originally Submitted
12/29/2007
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You can add this Mediterranean Dip with Pita Chips recipe to your own private DesktopCookbook.