Description
This Baked Feta and Artichoke Dip with Olive Gremolata is a creamy, tangy, and flavorful appetizer perfect for sharing. The rich blend of feta, artichoke hearts, Greek yogurt, mayonnaise, and mozzarella cheese is baked until bubbly and golden, then topped with a zesty olive gremolata that adds brightness and texture. Serve warm with crostini, grilled pita, or pita chips for a crowd-pleasing dip that also works wonderfully as a sandwich spread or mixed with pasta.
Ingredients
Dip 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
Olive Gremolata
- 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
For Serving
- Grilled or baked crostini, grilled pita, or pita chips
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375ºF (190ºC). Lightly grease an 8×8-inch baking dish with non-stick cooking spray to prevent sticking.
- Combine Dip Ingredients: Place the block of feta cheese in a large mixing bowl and use a fork to crush and crumble it into small pieces. Add the roughly chopped artichoke hearts, Greek yogurt, mayonnaise, shredded mozzarella cheese, grated garlic cloves, and crushed red pepper flakes. Stir everything together thoroughly until the mixture is well combined.
- Bake the Dip: Transfer the cheese and artichoke mixture into the prepared baking dish. Place it in the preheated oven and bake for 28 to 30 minutes until the dip is bubbly and the edges have turned golden brown.
- Prepare Olive Gremolata: While the dip is baking, prepare the olive gremolata. On a cutting board, gently smash the pitted Castelvetrano olives using the flat side of a large knife blade or the bottom of a mug to break them into smaller pieces. Transfer the smashed olives to a medium bowl and add chopped pine nuts, fresh parsley, lemon zest, extra-virgin olive oil, and season with a pinch of salt and crushed red pepper flakes. Mix well.
- Assemble and Serve: Once the dip has baked, remove it from the oven and let it stand for 5 minutes to cool slightly. Sprinkle the prepared olive gremolata evenly over the top. Serve the dip warm with grilled or baked crostini, grilled pita, or pita chips.
Notes
- Leftover Ideas: Use leftover dip as a delicious sandwich spread on toasted bread or wraps. Add sliced cucumber, sprouts, avocado, tomatoes, and red onion for a veggie-filled sandwich, or include deli meat if desired.
- Mix leftover dip with cooked pasta and a splash of pasta cooking water for a creamy, flavorful artichoke pasta dish.
- Make-Ahead: Both the artichoke dip mixture and the olive gremolata can be prepared up to 24 hours in advance. Keep them refrigerated separately until ready to bake and serve.
- Storage: Store leftover baked feta dip in an airtight container in the refrigerator for up to 4 days. Avoid freezing, as texture and flavor may be affected.
- Reheating: Reheat individual portions in the microwave or warm the entire dish in a 350ºF oven until heated through.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
