Baked Feta and Artichoke Dip with Olive Gremolata
Ingredients:
- 1 (8 oz) block of feta cheese
1 (12 oz) marinated artichoke heart, drained and chopped
1/2 cup whole milk Greek yogurt
1/2 cup mayonnaise
1/2 cup grated Mozzarella cheese
2 garlic cloves, grated
1/4 teaspoon crushed red pepper flakes
Olive Gremolata:
1/2 cup pitted Castelvetrano olives, crushed and chopped
1/4 cup Pine nuts
3 tbsp. chopped fresh parsley
1 teaspoon lemon peel
3 tablespoons extra virgin olive oil
Pinch of salt, crushed red pepper flakes
To serve: Grilled or baked crostini, grilled pita or pita chips
Baked Feta and Artichoke Dip with Olive Gremolata
Directions:
Preheat oven to 375°F Preheat to. Grease a 20 x 20 cm baking dish.
In a large bowl, crumble the feta cheese and mix with the artichokes, yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes.
Bake in a baking dish until bubbly and golden brown, 28 to 30 minutes.
For the gremolata, combine the olives, pine nuts, parsley, lemon zest, and olive oil in a bowl. Season with salt and chili flakes.
Remove the dip from the oven and let cool for 5 minutes before topping with the olive gremolata.
Enjoy warm with your favorite bread or chips.