Baked Feta and Artichoke Dip with Olive Gremolata
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.
Servings: 6 to 8 people
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
Leftover ideas: This dip also makes a delicious sandwich spread. 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.
You can also mix leftover dip with cooked pasta and a splash of the pasta cooking water for a creamy artichoke pasta.
- 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
Serving: 0.33cup | Calories: 300kcal | Carbohydrates: 5g | Protein: 11g | Fat: 28g | Saturated Fat: 7g | Sodium: 698mg | Fiber: 1g | Sugar: 1g