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Creamy Baked Feta and Artichoke Dip topped with zippy Olive Gremolata contains all the building blocks of a perfect party dip. Serve hot out of the oven or at room temperature with crostini or pita for the ultimate crowd pleaser.
When the holiday stress sets in, you can rely on this delightful dip. It’s an easy, yet wildly satisfying recipe to have in your arsenal for any gathering.
The combination of creamy feta cheese, tangy artichoke hearts, and buttery Castelvetrano olives make for a dynamite dipping trio. These Mediterranean-inspired flavors are sure to appease even the pickiest palates.
DeLallo’s selection of olives and antipasti will elevate any appetizer spread this holiday season. Their assortment of handpicked olives, bruschetta mixes, and curated charcuterie packs deliver gourmet flavor and freshness. They’re the perfect options for impromptu weeknight gatherings, happy hours, and all of your holiday hosting needs.
How to Make Baked Feta and Artichoke Dip
All this fuss-free dip requires is a couple mixing bowls and a baking dish. It can be prepared up to 1 day ahead and refrigerated until ready to bake. (Which leaves plenty of room to strategize over a show-stopping holiday entree or dessert!)
Whether you serve this baked feta dip hot out of the oven or closer to room temperature, you can guarantee on it disappearing fast.
The Ingredients:
- Feta: Salty, tangy, and undeniably delicious, feta cheese takes the leading role in this dip. Look for whole blocks of feta, which are fresher and creamier than their crumbled counterparts.
- Greek Yogurt: To boost protein, vitamin D, and calcium, whole-milk Greek yogurt amps up the creamy character of the dip.
- Mayo: Look for an avocado oil-based mayonnaise, such as Chosen Foods brand, for more heart-healthy fats.
- Mozzarella: Mild mozzarella cheese helps tame the tanginess of the feta, creating a more balanced bite.
- DeLallo Marinated Artichokes: All-natural seed-grown artichoke hearts packed in a savory blend of oil and spices to complement their mild, earthy sweetness. These beloved gems are a pantry staple, and the perfect match for tangy feta cheese.
- Pro tip: Beyond bolstering creamy dips, these artichoke hearts will instantly upgrade salads, pizza, pasta dishes, and everything in between.
- DeLallo Pitted Castelvetrano Olives: These Sicilian green olives are famous for their irresistible buttery, fruity flavor, meaty texture, and versatility. Not only are they the perfect snacking olive, they’re mild enough to compliment a whole host of dishes, from dips and sauces to pizza and pasta.
- Parsley: To freshen each bite with bright, lemon-y notes, fresh parsley is one of the main components of the gremolata.
- Pine nuts: Known for their mild, buttery flavor, pine nuts add richness and crunch to the topping. Alternatively, you can use finely chopped walnuts.
The Directions:
Step 1: Combine Dip Ingredients
Preheat oven to 375ºF. Grease an 8×8-inch baking dish with non-stick cooking spray.
Place block of feta cheese in a large bowl; use the back of a spoon to crush and crumble into small pieces. Add artichoke hearts, Greek yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes; stir well to combine.
Step 2: Bake Dip
Transfer artichoke dip to prepared baking dish; bake for 28 to 30 minutes, until bubbly with golden edges.
Step 3: Prepare Olive Gremolata
Place olives on a cutting board. Use the flat side of a large knife blade to smash the olives gently but firmly, breaking into smaller pieces. (Note: you can also use the bottom of a mug for this.)
Add olives to a medium bowl, along with parsley, pine nuts, olive oil, and lemon zest. Season with a pinch of salt and chili flakes. 
Step 4: Top Baked Feta Dip with Gremolata
Remove baked feta dip from the oven and let stand for 5 minutes. Scatter olive gremolata overtop and serve warm.
Serving Suggestions:
When it comes to choosing delicious dippers for this dip, the options are endless. Here are a few of my favorite ideas:
- Crostini: Slice a baguette into 1/2-inch thick slices and brush with olive oil. Either grill or toast until the bread is golden, and season with a pinch of salt.
- Pita: Both grilled pita wedges and pita chips are excellent options for this Mediterranean dip.
- Veggies: Sturdy veggies such as sliced cucumber, celery, or carrot chips work best.
Leftover Ideas:
In the unlikely event of leftovers, this artichoke dip also doubles as a dynamite sandwich spread. Simply spread it on toasted bread or a wrap, and fill with an assortment of veggies (sliced cucumber, sprouts, avocado, tomatoes, and red onion) or deli meat.
Alternatively, you can mix leftover dip with cooked pasta and a splash of the pasta cooking water for a creamy artichoke pasta. 
Make-Ahead and Storage Tips:
- Make-Ahead: You can mix both the artichoke dip ingredients and gremolata up to 24 hours in advance. Refrigerate separately until ready to bake.
- Store: Refrigerate leftover baked feta dip in an airtight container for up to 4 days.
- I do not suggest freezing this dip.
- Reheat: Reheat single portions in the microwave, or place the whole pan in a 350ºF oven until warm.
More Easy Appetizer Ideas:
Spicy Artichoke Salad
Walnut and Pomegranate Cheese Ball
10-Minute Paprika-Chive Crab Dip
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Baked Feta and Artichoke Dip with Olive Gremolata
Equipment
- 8x8-inch Baking Dish
- Mixing bowls
Ingredients
- 1 (8-oz.) block feta cheese
- 1 (12-oz.) jar marinated quartered artichoke hearts, drained and roughly chopped
- 1/2 cup plain whole-milk Greek yogurt
- 1/2 cup mayonnaise (I use avocado oil-based mayo, such as Chosen Foods brand)
- 1/2 cup shredded mozzarella cheese
- 2 grated garlic cloves
- 1/4 tsp. crushed red pepper flakes
Olive Gremolata
- 1/2 cup pitted Castelvetrano olives
- 1/4 cup chopped pine nuts (sub walnuts)
- 3 Tbsp. finely chopped fresh parsley
- 1 tsp. lemon zest
- 3 Tbsp. extra-virgin olive oil
- Pinch of salt and crushed red pepper flakes
For serving
- Grilled or baked crostini, grilled pita, or pita chips
Instructions
- Preheat oven to 375ºF. Grease an 8x8-inch baking dish with non-stick cooking spray.
- Place block of feta cheese in a large bowl; use a fork to crush and crumble into small pieces. Add artichoke hearts, Greek yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes; stir well to combine.Transfer mixture to prepared baking dish; bake for 28 to 30 minutes, until bubbly with golden edges.
- Prepare Olive Gremolata: Place olives on a cutting board. Use the flat side of a large knife blade to smash the olives gently but firmly, breaking into smaller pieces. (Note: you can also use the bottom of a mug for this.)Add olives to a medium bowl, along with pine nuts, parsley, lemon zest, and olive oil. Season with a pinch of salt and chili flakes.
- Remove baked feta dip from the oven and let stand for 5 minutes. Scatter olive gremolata overtop and serve warm.
Notes
- Make-Ahead: You can mix both the artichoke dip ingredients and gremolata up to 24 hours in advance. Refrigerate separately until ready to bake.
- Store: Refrigerate leftover baked feta dip in an airtight container for up to 4 days.
- I do not suggest freezing this dip.
- Reheat: Reheat single portions in the microwave, or place the whole pan in a 350ºF oven until warm.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This was probably one of the most delicious artichoke dips I’ve had the pleasure of enjoying. I used Asiago cheese and sour cream instead of yogurt because that’s what I had. I will be making this again and again and again.
This was so so delicious! I used a can of artichoke hearts that I roughly chopped because I didn’t have any marinated ones, and subbed lite sour cream for the yogurt for the same reason. Very unusual and the flavor combinations incredibly good!! Thank you! This will be a regular in my rotation.