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.
Grilled or baked crostini, grilled pita, or pita chips
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.
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.