7 oz. Hummus

1/2 C. Sliced Kalamata Olives

4 oz. Feta Cheese, crumbled

6 oz. Jar Marinated Artichoke Hearts, drained, chopped and reserve marinade

1.4 C. Sliced Green Onions

1 medium Carrot, shredded

4 6” Pita Pocket Breads

 

In medium bowl, combine sour cream and hummus; mix well.  Spread mixture on 10” serving plate.  Sprinkle with Olives, cheese, artichoke hearts, onions, and carrots.  Drizzle with reserved artichoke marinade.  Cover and refrigerate at least 1 hour, but for no more than 12.  Heat oven to 375 degrees.  Split pita breads in half horizontally.  Cut each round in half; cut each half cross-wise into 4 11/2” wide strips.  Place on ungreased cookie sheets.  Bake 8-10 minutes, or until crisp.  Serve pita chips with dip.