A creamy and tangy baked dip made with feta cheese and artichokes, topped with a fresh and zesty olive gremolata. Perfect for serving with pita chips or crusty bread.
Ingredients
- For the Dip:
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces feta cheese, crumbled
- 1 cup Greek yogurt
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- For the Olive Gremolata:
- 1/2 cup pitted green olives, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 clove garlic, minced
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Dip:
- In a large mixing bowl, combine the chopped artichoke hearts, crumbled feta cheese, Greek yogurt, mayonnaise, minced garlic, grated Parmesan cheese, lemon juice, and dried oregano. Mix well until all ingredients are evenly distributed.
- Season the mixture with salt and pepper to taste.
- Bake the Dip:
- Transfer the mixture to an oven-safe baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and lightly golden on top.
- Prepare the Olive Gremolata:
- While the dip is baking, prepare the gremolata. In a small bowl, combine the finely chopped green olives, fresh parsley, minced garlic, lemon zest, lemon juice, and olive oil. Mix well.
- Assemble and Serve:
- Once the dip is done baking, remove it from the oven and let it cool slightly.
- Spoon the olive gremolata over the top of the baked dip.
- Serve warm with pita chips, crusty bread, or your favorite dippers. Enjoy!
Feel free to adjust the ingredients and seasoning to your liking!
