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Greek   -   Layered Greek Dip   adapted from natalie dupree cooks

Description
Ingredients
  • 8 Ounces Cream Cheese -- softened
  • 1 1/2 Cups Sour Cream
  • 1 Can Artichoke Hearts -- chopped
  • 8 Large Peperoncini -- chopped
  • 4 Large Eggs -- hard boiled
  • 16 Large Black Olives -- pitted & chopped
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Oregano -- chopped
  • 16 Large Green Olives -- pitted & chopped
  • 1 Large Tomato -- chopped
  • 3 Cloves Garlic -- chopped
  • 1 Small Cucumber -- chopped
  • 8 Ounces Feta Cheese -- crumbled
  • 1 Large Red Bell Pepper -- chopped
  • 2 Tablespoons Parsley -- chopped
  • Pita Bread -- wedges
Directions In bowl, combine cream cheese, 1/2 cup sour cream, and 1/2 artichoke hearts. Spread mixture evenly in bottom of clear serving bowl. Add pepercini's, eggs & black olives, add as next layer. Combine remaining sour cream, lemon juice and oregano add as next layer. Layer green olives, and remaining ingredients except pita wedges. Cover and chill 8 hours. Serve as dip with pita.
Serves 10
Time to Make 0:00



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