Name: Greek Artichoke Dip
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves: 6
Ingredients: ¼ cup plus 2 Tbsp. freshly grated Parmesan; 4 ounces reduced-fat cream cheese, at room temperature; 1 cup fat-free sour cream; 4 ounces feta, crumbled (about 1 cup); 1 8-oz. box frozen artichoke hearts, thawed, patted dry and roughly chopped; 4 scallions, thinly sliced (about 1/2 cup); ½ small red onion, finely chopped (about 1/3 cup); ⅓ cup pitted kalamata olives, chopped; Finely grated zest of one lemon (about 1 Tbsp.); 2 teaspoons chopped fresh oregano; ¼ teaspoon pepper; Pita wedges or chips, for serving

Put 1/4 cup Parmesan and rest of ingredients (except pita wedges or chips) in a bowl; mix well. Spread in baking dish; sprinkle with reserved 2 Tbsp. Parmesan. 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. Let cool 5 minutes. Serve hot with pita wedges or chips.

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Greek Artichoke Dip

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