Artichoke Dip with Feta
This scrumptious feta artichoke dip is made with canned artichoke hearts, Greek yogurt, sun-dried tomatoes, and a dash or extra spice. It's a warm, crowd-pleasing appetizer that's perfect served with pita chips or crackers.
Servings: 8
Ingredients
- 1 (15-ounce) can artichoke hearts, roughly chopped
- 7 ounces block creamy feta cheese
- 1/2 cup whole milk Greek yogurt
- 1/2 cup grated Parmesan cheese
- 2 scallions, trimmed and chopped (both white and green parts)
- 2 garlic cloves, minced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped sun-dried tomatoes
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon red pepper flakes or Aleppo pepper
Instructions
- Preheat the oven: Heat the oven to 375°F.
- Smash the feta: In a medium mixing bowl, add the feta and break it up using the back of a fork or potato masher.
- Add remaining ingredients: Add the chopped artichoke hearts, yogurt, chopped scallions, minced garlic, parsley, and chopped sun-dried tomatoes. Drizzle with a little extra virgin olive oil. Season with the red pepper flakes. Mix with a spoon until well combined.
- Transfer: Transfer the mixture to a 10-inch cast iron skillet or an 8 x 8 square baking dish.
- Bake: Bake on the center rack of your heated oven until the artichoke dip is hot and bubbly, about 20 minutes or so.
- Serve: Serve warm with pita chips or crackers.
Video
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Calories: 129kcal | Carbohydrates: 6.9g | Protein: 7.8g | Fat: 7.8g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.9g | Trans Fat: 0.001g | Cholesterol: 28.1mg | Sodium: 601.4mg | Potassium: 196.9mg | Fiber: 1.5g | Sugar: 2.2g | Vitamin A: 572.2IU | Vitamin C: 7.1mg | Calcium: 204.3mg | Iron: 0.8mg
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