1/4 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) |
1/2 small red onion, finely chopped (about 1/3 cup) |
1/3 cup pitted kalamata olives, chopped |
finely grated zest of one lemon (about 1 tbsp.) |
2 teaspoons chopped fresh oregano |
1/4 teaspoon pepper |
pita wedges or chips, for serving |
