8 oz. garlic hummus
1/2 c. low-fat sour cream
3/4 c. carrot, shredded
1/2 c. green onion, sliced
6 oz. marinated artichoke hearts, drained and chopped
1 c. feta, crumbled
1/2 c. kalamata olive, sliced
pita chips
In a medium bowl, combine sour cream and hummus; mix well. Spread into a pie plate or serve wear of similar size.
Sprinkle olives, feta, artichoke hearts, green onions and carrot; adding each as a layer.
Cover and refrigerate for at least an hour or up to 12 hours.
Serve with pita crackers.