Greek Artichoke Dip

Ingredients

• 8 oz artichoke hearts frozen dry thawed roughly chopped
• 1 cup feta crumbled
• 0.3 cup kalamata olives pitted chopped
• 1 Tbsp lemon zest finely grated
• 4 ounces cream cheese at room temperature reduced-fat
• 2 teaspoons oregano fresh chopped
• 0.3 cup parmesan freshly grated
• 0.3 teaspoon pepper 
• 25 servings pita wedges for serving
• 0.5 cup scallions thinly sliced
• 1 cup cup heavy whipping cream fat-free sour

Equipment

• bowl
• oven
• baking pan
• broiler

Directions

1. Place rack in top third of oven and preheat to 375F. Mist a 9-inch pie plate with cooking spray.
2. Put 1/4 cup Parmesan and rest of ingredients (except pita wedges or chips) in a bowl; mix well.
3. Spread in baking dish; sprinkle with reserved 2 Tbsp. Parmesan.
4. Bake until bubbling, about 30 minutes. Turn broiler to high; broil until top is golden, 2 to 3 minutes, watching to be sure dip doesn't burn.
5. Let cool 5 minutes.
6. Serve hot with pita wedges or chips.