Name: Baked Feta and Artichoke Dip with Olive Gremolata Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: Mediterranean
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 (avocado oil-based recommended, such as Chosen Foods brand); 1/2 cup shredded mozzarella cheese; 2 grated garlic cloves; 1/4 tsp. crushed red pepper flakes; 1/2 cup pitted Castelvetrano olives; 1/4 cup chopped pine nuts (substitute walnuts if desired); 3 Tbsp. finely chopped fresh parsley; 1 tsp. lemon zest; 3 Tbsp. extra-virgin olive oil; Pinch of salt; Pinch of crushed red pepper flakes; Grilled or baked crostini, grilled pita, or pita chips

Jump to Recipe· 4.4 from 59 reviews

If you are craving a dip that is creamy, tangy, and bursting with Mediterranean flavors, then this Baked Feta and Artichoke Dip with Olive Gremolata Recipe is about to become your new favorite party staple. Imagine the rich creaminess of crumbled feta and melty mozzarella mingling with tender marinated artichokes, all baked to bubbly perfection and topped with a vibrant, zesty olive gremolata that adds a fresh, savory punch. This dish is irresistibly delicious and perfect for sharing with friends or indulging on a cozy night in.

Ingredients You’ll Need

The image shows two clear glass bowls placed on a white marbled surface. The bowl on the left contains three layers: light yellow sliced artichokes on the top left side, a block of cream cheese in the middle right, and some red chili flakes sprinkled on the cream cheese. A silver spoon rests inside the bowl on the right edge. The bowl on the right shows the same ingredients mixed together into one creamy, textured white mixture with greenish pieces distributed evenly. A silver spoon is stirring or holding the mixture inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in how a handful of simple, thoughtfully chosen ingredients come together to create a dip with complex textures and flavors. Each component plays a vital role: creamy cheeses for richness, artichokes for a tender bite, and the olive gremolata for a fresh counterpoint that wakes up the palate.

Feta cheese (8 oz. block): The salty and tangy backbone of the dip, crumbled for creamy texture.

Marinated quartered artichoke hearts (12 oz. jar): Adds a subtle briny sweetness and soft texture.
Plain whole-milk Greek yogurt (1/2 cup): Brings a slight tang and creamy body without heaviness.
Mayonnaise (1/2 cup): I love using avocado oil-based mayo for a smooth finish and subtle richness.

Shredded mozzarella cheese (1/2 cup): Perfect for melty, gooey goodness that holds everything together.
Grated garlic cloves (2): Infuses a sharp aromatic kick that pairs perfectly with the cheese.
Crushed red pepper flakes (1/4 teaspoon): Adds a mild hint of heat to balance the creamy flavors.

Castelvetrano olives (1/2 cup): These olives are mild and buttery, crushed gently to release their flavors for the gremolata.
Chopped pine nuts (1/4 cup): Toasty crunch that enhances texture in the gremolata.
Fresh parsley (3 tablespoons, finely chopped): Provides a vibrant herbal brightness to the topping.

Lemon zest (1 teaspoon): Adds a fresh citrus note that lifts the entire dish.
Extra-virgin olive oil (3 tablespoons): Binds the gremolata ingredients and adds fruity richness.
Pinch of salt and more crushed red pepper flakes: To season and adjust the heat level of the gremolata as desired.

Crostini, pita, or pita chips: Ideal for serving and scooping every last bit of this delectable dip.

How to Make Baked Feta and Artichoke Dip with Olive Gremolata Recipe

Step 1: Prepare the oven and baking dish

Start by preheating your oven to 375 degrees Fahrenheit and lightly greasing an 8×8-inch baking dish with non-stick spray. This ensures your dip won’t stick and will be easier to serve once baked.

Step 2: Combine the dip ingredients

Place the block of feta cheese in a large bowl and use a fork to crumble it into small pieces — this creates the perfect creamy texture after baking. Stir in the chopped artichoke hearts, Greek yogurt, mayonnaise, shredded mozzarella, grated garlic, and the crushed red pepper flakes until everything is well combined and evenly distributed.

Step 3: Bake the dip

Transfer the mixture into your prepared baking dish and spread it out evenly. Bake for about 28 to 30 minutes, or until the dip is bubbly around the edges and lightly golden on top. This baking process melds all the flavors together and creates a luscious, irresistible dip base.

Step 4: Prepare the Olive Gremolata

While the dip is baking, it’s time to make the olive gremolata—a bright, zesty garnish that perfectly balances the creamy dip. Crush the Castelvetrano olives gently using the flat side of a knife or the bottom of a mug until they break into smaller pieces. Combine them in a bowl with pine nuts, chopped parsley, lemon zest, extra-virgin olive oil, and season with a pinch of salt and red pepper flakes. Stir until well mixed.

Step 5: Assemble and serve

Once the dip is baked, remove it from the oven and let it rest for about 5 minutes. This pause allows it to thicken slightly, making it perfect for scooping. Scatter the olive gremolata generously over the top and serve warm alongside your choice of crostini, pita, or pita chips.

How to Serve Baked Feta and Artichoke Dip with Olive Gremolata Recipe

Four slices of toasted bread with a golden-brown crust are arranged on a white speckled oval plate. Each slice is topped with a thick layer of creamy white cheese mixed with herbs, and a chunky green olive mixture containing chopped olives, pine nuts, and green herbs sprinkled with red pepper flakes. A lemon wedge is placed on the plate near the top edge. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh herbs like parsley or even a few pine nuts on top can elevate the presentation and add tiny bursts of fresh flavor. A drizzle of good quality extra-virgin olive oil right before serving enriches each bite with silky smoothness.

Side Dishes

This dip pairs wonderfully with crisp, fresh vegetables such as cucumber slices, cherry tomatoes, or crunchy bell pepper strips for a lighter option. It also complements hearty sides like crusty artisan bread or warm, grilled pita wedges perfectly for a satisfying snack or appetizer.

Creative Ways to Present

For a stunning party platter, serve the dip in a rustic ceramic bowl surrounded by an assortment of colorful crudités, artisan crackers, and marinated olives. Or spread some of the dip on grilled flatbreads, then top with the gremolata, making for flavorful, shareable flatbread bites. Your guests will be wowed by the vibrant flavors and beautiful presentation.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though unlikely!), simply refrigerate them in an airtight container for up to 4 days. The flavors actually deepen after sitting, so don’t be shy about saving some for later indulgence.

Freezing

I do not recommend freezing this dip because the texture of the cheeses and artichokes can become grainy or watery once thawed. It’s best enjoyed fresh or refrigerated for a few days.

Reheating

For reheating, warm single servings gently in the microwave until heated through. For a larger portion, place the entire pan in a preheated 350 degrees Fahrenheit oven until warm and bubbly again. Sprinkle fresh gremolata on top to revive that bright finish.

FAQs

Can I use different cheeses in this dip?

Feta and mozzarella create the signature creaminess and tang, but you can experiment by adding a bit of cream cheese for extra richness or swapping mozzarella for fontina for a different melt. Just keep feta as a base to maintain that distinct flavor.

What can I substitute if I don’t have Castelvetrano olives?

Any mild green olives will work in the gremolata, like Manzanilla or even pitted green olives from your pantry. The key is to choose olives that are buttery and not too salty to keep a balanced flavor.

Is this dip suitable for entertaining large crowds?

Absolutely! This Baked Feta and Artichoke Dip with Olive Gremolata Recipe scales well, so double or triple the ingredients and bake in a larger dish. It’s always a crowd-pleaser and quick to reheat between servings.

Can I prepare parts of this recipe in advance?

Yes! You can mix the dip ingredients and the olive gremolata separately up to 24 hours before baking. Keep them refrigerated and assemble just before baking to save time on the day of your event.

What can I use to serve this dip for a gluten-free option?

Try serving the dip with gluten-free crackers, cucumber rounds, or bell pepper strips for natural crunch. These options are all great for guests with gluten sensitivities and still taste amazing paired with the dip.

Final Thoughts

There’s something undeniably comforting and satisfying about this Baked Feta and Artichoke Dip with Olive Gremolata Recipe that makes it a true winner in any kitchen. It’s easy to make, packed with layered flavors, and perfect for sharing or savoring solo. I encourage you to try this recipe soon—your taste buds will thank you for the creamy, tangy, and fresh combination that feels like a little Mediterranean vacation in every bite.