Description
A rich and creamy baked feta and artichoke dip topped with olive gremolata, perfect for gatherings and elevating any occasion.
Ingredients
- 8 oz feta cheese
- 1 can artichoke hearts, drained and chopped
- 1/4 cup Greek yogurt
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup Kalamata olives, chopped
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
- Salt and pepper, to taste
- Tortilla chips or baguette slices for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the feta cheese, chopped artichoke hearts, Greek yogurt, and minced garlic in a mixing bowl. Mix until well combined.
- Transfer the mixture to a baking dish and drizzle with olive oil.
- Bake for 20-25 minutes or until the top is golden and bubbly.
- Prepare the olive gremolata by mixing the chopped olives, parsley, lemon juice, and salt in a small bowl.
- Remove the dip from the oven and top with the olive gremolata.
- Serve warm with tortilla chips or baguette slices.
Notes
For a lighter version, consider using low-fat Greek yogurt. Use block feta for better melting.