Baked Feta and Artichoke Dip with Olive Gremolata
Indulge in the delightful flavors of Baked Feta and Artichoke Dip with Olive Gremolata, an irresistible appetizer perfect for any gathering. This creamy dip combines tangy feta cheese, savory artichokes, and briny olives, all baked to golden perfection. Topped with a fresh olive gremolata and served with crostini or pita chips, it’s a crowd-pleaser that will impress your guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 (12-oz.) jar Artichoke hearts
- 2 Garlic cloves
- 1 tsp Lemon, zest
- 3 tbsp Parsley, fresh
- 1/2 cup Castelvetrano olives, pitted
- 1/2 cup Mayonnaise
- 1/4 tsp Red pepper flakes
- 1 Pinch Salt and crushed red pepper flakes
- 3 tbsp Olive oil, extra-virgin
- 1/4 cup Pine nuts
- 1 (8-oz.) block Feta cheese
- 1/2 cup Mozzarella cheese
- 1/2 cup Whole-milk greek yogurt, plain
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, drain and chop artichokes, mince garlic, and zest the lemon.
- Combine artichokes, garlic, lemon zest, olives, mayonnaise, red pepper flakes, salt, and mix well.
- Gently fold in feta and mozzarella cheeses until combined.
- Transfer to a baking dish, drizzle with olive oil, and bake for about 30 minutes until golden brown.
- Toast pine nuts in a skillet until golden; mix with parsley and olive oil for gremolata topping.
- Serve warm with crostini or pita chips.
Nutrition
- Serving Size: 1/6 of the dip (approximately 92g)
- Calories: 290
- Sugar: 1g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg