Description
A creamy and tangy dip made with feta cheese, artichoke hearts, and topped with a vibrant olive gremolata.
Ingredients
- 8 oz feta cheese
- 1 can artichoke hearts, drained and chopped
- 1/4 cup Greek yogurt
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup Kalamata olives, chopped
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
- Salt and pepper, to taste
- Tortilla chips or baguette slices for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the feta cheese, chopped artichoke hearts, Greek yogurt, and minced garlic. Mix until well combined.
- Transfer the mixture to a baking dish and drizzle with olive oil.
- Bake for 20-25 minutes or until the top is golden and bubbly.
- While the dip is baking, prepare the olive gremolata by mixing the chopped olives, parsley, lemon juice, and salt in a small bowl.
- Once the dip is done, remove it from the oven and top with the olive gremolata.
- Serve warm with tortilla chips or baguette slices.
Notes
Fresh ingredients significantly enhance flavor. Consider using pre-chopped artichokes for convenience.
