Recipe: Layered Greek Dip (make ahead)

LAYERED GREEK DIP

1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream, divided use
1 1/3 cups canned artichoke hearts, chopped, divided use
8 pepperoncini peppers, seeded and chopped
4 hard-boiled eggs, chopped
16 black Greek olives, pitted and quartered
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
2 tablespoons capers, drained
16 green Greek olives, pitted and quartered
1 large tomato, chopped
3 cloves garlic, chopped
1 small cucumber, finely chopped
4 ounces feta cheese, crumbled
1 red bell pepper, chopped
2 tablespoons chopped fresh parsley
Pita chips (for serving)

Combine cream cheese, 1/2 cup sour cream and half of the chopped artichoke. Spread evenly in a 1 1/2-quart serving dish.

Combine pepperoncini peppers, eggs and black olives; spread on cream cheese layer.

Combine remaining 1 cup sour cream, lemon juice and oregano and spread over pepper layer. Sprinkle evenly with capers.

Layer green olives, tomato, garlic, cucumber, remaining artichoke hearts, feta cheese, bell pepper and parsley over capers.

Cover with plastic wrap and refrigerate 8 hours or overnight.

Serve with pita chips.

Makes 8-10 servings
Source: Ropin' the Flavors of Texas by The Junior League of Victoria Texas, Inc.