Baked Feta and Artichoke Dip with Olive Gremolata
Indulge your guests with a delightful Baked Feta and Artichoke Dip topped with a zesty Olive Gremolata. This creamy, savory appetizer is perfect for any gathering, from casual game nights to festive celebrations. With a rich blend of tangy feta cheese and tender artichokes, this dish is elevated by a refreshing olive gremolata, adding an extra layer of flavor and texture. Serve it warm alongside crispy crostini or fresh veggie sticks for a crowd-pleasing treat that everyone will rave about.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 (12-oz.) jar artichoke hearts
- 2 garlic cloves
- 1 lemon (zest only)
- 3 tbsp fresh parsley
- 1/2 cup Castelvetrano olives, pitted
- 1/2 cup mayonnaise
- 1/4 tsp red pepper flakes
- 1 (8-oz.) block feta cheese
- 1/2 cup mozzarella cheese
- 1/2 cup whole-milk Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, chop the drained artichoke hearts and mince the garlic. Zest the lemon.
- Combine artichokes, garlic, lemon zest, parsley, olives, mayonnaise, red pepper flakes, salt, and crushed red pepper in the bowl; mix well.
- In a baking dish, layer half of the dip mixture at the bottom and crumble feta evenly over it. Add mozzarella on top.
- Spread the remaining dip mixture over the cheeses and drizzle with olive oil.
- Bake for 30 minutes until golden brown and bubbly.
- Prepare olive gremolata by mixing chopped olives with pine nuts and remaining parsley; garnish dip before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 670mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg