Good-Cooking - Layered Greek Dip with Pita Wedges
Layered Greek Dip with Pita WedgesNote: When I make this dip I always blot the veggies dry with paper towel before assembling it. I noticed that it can get a...
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Cooking tools:
- Serving bowl
- Refrigerator
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Can opener
- Colander
- Peeler
- Paper towel
- Plastic wrap
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups sour cream, divided
- 1 (14 ounce) can artichoke hearts, drained, chopped and divided
- 8 pepperoncini peppers, seeded and chopped
- 4 hard cooked eggs, chopped
- 16 black Greek olives, pitted and halved
- Juice of 1 lemon
- 1 tablespoon chopped fresh oregano
- 2 tablespoons drained capers
- 16 green Greek olives, pitted and halved
- 1 large tomato, seeded and chopped
- 3 garlic cloves, peeled and minced
- 1 small cucumber, peeled, seeded and finely chopped
- 4 ounces feta cheese, crumbled
- 1 red bell pepper, seeded and chopped
- 2 tablespoons chopped fresh parsley
- Pita wedges
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