Note: When I make this dip I always blot the veggies dry with paper towel before assembling it. I noticed that it can get a bit watery at the bottom of the dish if I don't. I also add more feta cheese but I really love cheese so that's just my preference.
1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream, divided
1 (14 ounce) can artichoke hearts, drained, chopped and divided
8 pepperoncini peppers, seeded and chopped
4 hard cooked eggs, chopped
16 black Greek olives, pitted and halved
Juice of 1 lemon
1 tablespoon chopped fresh oregano
2 tablespoons drained capers
16 green Greek olives, pitted and halved
1 large tomato, seeded and chopped
3 garlic cloves, peeled and minced
1 small cucumber, peeled, seeded and finely chopped
4 ounces feta cheese, crumbled
1 red bell pepper, seeded and chopped
2 tablespoon chopped fresh parsley
In a small bowl, combine the cream cheese, 1/2 cup of the sour cream and half of the chopped artichokes. Spread the cream cheese mixture evenly in the bottom of a clear glass 1 1/2-quart serving bowl. Mix together the pepperoncini, eggs and black olives and add them as the next layer.
Mix the remaining 1 cup of sour cream, lemon juice and oregano and spread them evenly over the pepperoncini layer. Sprinkle capers over this layer. Then layer the green olives, tomato, garlic, cucumber, remaining chopped artichoke hearts, feta cheese, red pepper and parsley. Cover with plastic and chill 8 hours or overnight.
Serve with pita wedges.
To make pita wedges: Preheat oven to 400 degrees F.
Slice three 6-inch diameter pita pockets in half horizontally. Stack the 6 pita rounds and cut them into 8 wedges. Place them on a baking sheet, lightly spray with nonstick cooking spray and bake about 8 minutes or until they are browned and dry. Remove and allow to cool.