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Baked Feta and Artichoke Dip with Olive Gremolata Recipe

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4.3 from 1 review

A creamy, tangy baked feta and artichoke dip with a zesty olive gremolata topping, perfect for serving warm with crostini, pita, or chips. This flavorful appetizer combines feta cheese, artichokes, yogurt, and mozzarella, baked until bubbly and golden, then topped with a bright mix of olives, pine nuts, parsley, and lemon zest.

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 preferred, e.g., 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 (can substitute walnuts)
  • 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

  1. Preheat and Prepare: Preheat the oven to 375ºF. Grease an 8×8-inch baking dish with non-stick cooking spray to prevent sticking and help with easy cleanup.
  2. Mix the Dip: Place the block of feta cheese in a large bowl and use a fork to crush and crumble it into small pieces. Add the chopped artichoke hearts, Greek yogurt, mayonnaise, shredded mozzarella, grated garlic, and crushed red pepper flakes. Stir well to combine all ingredients evenly.
  3. Bake the Dip: Transfer the combined mixture to the prepared baking dish, spreading it evenly. Bake in the preheated oven for 28 to 30 minutes, or until the dip is bubbly and has golden edges.
  4. Prepare Olive Gremolata: While the dip bakes, place the pitted Castelvetrano olives on a cutting board. Using the flat side of a large knife blade (or the bottom of a mug), smash the olives gently but firmly to break them into smaller pieces. Transfer smashed olives to a medium bowl. Add chopped pine nuts, fresh parsley, lemon zest, and extra-virgin olive oil. Season with a pinch of salt and crushed red pepper flakes, and stir to combine.
  5. Serve: Once baking is complete, remove the feta dip from the oven and allow it to stand for 5 minutes. Scatter the olive gremolata evenly over the top. Serve the dip warm with crostini, pita, or chips for dipping.

Notes

  • Leftover Tip: This dip is excellent as a sandwich spread. Use it on toasted bread or wraps with veggies like cucumber, sprouts, avocado, tomatoes, and red onion, or add deli meat.
  • Leftover Dip Idea: Mix leftovers with cooked pasta and a splash of pasta cooking water for a creamy artichoke pasta dish.
  • Make-Ahead: You can prepare the artichoke dip mixture and olive gremolata up to 24 hours in advance. Store separately in the refrigerator until ready to bake.
  • Storage: Keep any leftover baked feta dip in an airtight container in the refrigerator for up to 4 days.
  • Freezing Not Recommended: The texture and taste can change; freezing is not suggested.
  • Reheating: Reheat single portions quickly in the microwave or warm the entire pan at 350ºF until heated through.

Find it online: https://flavorspath.com/baked-feta-and-artichoke-dip-with-olive-gremolata-recipe/