Baked Feta and Artichoke Dip with Olive Gremolata
Indulge in the delightful flavors of Baked Feta and Artichoke Dip with Olive Gremolata, a perfect addition to any gathering. This creamy dip blends rich feta cheese and tender artichokes with the tangy notes of Greek yogurt and fresh herbs. Topped with a vibrant olive gremolata, it promises a burst of flavor in every bite. Ideal for serving with crispy crostini, pita chips, or fresh vegetable sticks, this dish is both versatile and easy to prepare. Whether you’re hosting a game night or enjoying a casual get-together, this dip is sure to impress your guests and keep them coming back for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 people 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 (12-oz.) jar artichoke hearts
- 2 garlic cloves
- 1 tsp lemon zest
- 3 tbsp fresh parsley
- 1/2 cup Castelvetrano olives, pitted
- 1/2 cup mayonnaise
- 1/4 tsp red pepper flakes
- Pinch of salt and crushed red pepper flakes
- 3 tbsp extra-virgin olive oil
- 1/4 cup pine nuts
- 1 (8-oz.) block feta cheese
- 1/2 cup mozzarella cheese
- 1/2 cup plain whole-milk Greek yogurt
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine artichoke hearts, garlic, lemon zest, parsley, olives, mayonnaise, red pepper flakes, salt, olive oil, pine nuts, feta cheese, mozzarella cheese, and Greek yogurt. Blend until well combined but slightly chunky for texture.
- Transfer the mixture into a baking dish and spread evenly.
- Bake in the preheated oven for about 30 minutes or until golden brown and bubbly.
- Allow to cool slightly before serving warm with crostini or pita chips.
Nutrition
- Serving Size: 60g
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg