Baked Feta and Artichoke Dip with Olive Gremolata is a delicious, Mediterranean-inspired appetizer that combines creamy, tangy feta cheese with tender artichokes for a rich, savory dip. Topped with a zesty olive gremolata—made from chopped olives, fresh herbs, and a hint of lemon—this dish offers a burst of flavors and textures. Perfect for entertaining or a cozy night in, it’s a sophisticated twist on traditional dip recipes.
Baked Feta and Artichoke Dip with Olive Gremolata
Ingredients:
1 (8-oz.) block feta cheese
1 (12-oz.) jar marinated quartered artichoke hearts, drained and chopped
½ cup plain whole-milk Greek yogurt
½ cup mayonnaise
½ cup shredded mozzarella cheese
2 cloves garlic, grated
¼ tsp. crushed red pepper flakes
Olive Gremolata:
½ cup pitted Castelvetrano olives, smashed and chopped
¼ cup chopped pine nuts
3 Tbsp. chopped fresh parsley
1 tsp. lemon zest
3 Tbsp. extra-virgin olive oil
Pinch of salt and crushed red pepper flakes
For serving: Grilled or baked crostini, grilled pita, or pita chips
Instructions:
Preheat oven to 375ºF. Grease an 8×8-inch baking dish.
In a large bowl, crumble the feta and mix with artichokes, yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes.
Transfer to the baking dish and bake for 28-30 minutes until bubbly and golden.
For the gremolata, combine olives, pine nuts, parsley, lemon zest, and olive oil in a bowl. Season with salt and chili flakes.
Remove the dip from the oven, let cool for 5 minutes, then top with the olive gremolata.
Serve warm with your choice of bread or chips.
Variations:
- Cheese Mix: Swap feta for other cheeses like goat cheese, cream cheese, or a mix of mozzarella and Parmesan for different flavors and textures.
- Add-ins: Incorporate sun-dried tomatoes, chopped spinach, or roasted red peppers for extra depth and color.
- Protein Boost: Mix in cooked chicken or bacon for a heartier dip.
- Spice It Up: Add red pepper flakes, cayenne pepper, or a dash of hot sauce for a kick.
- Herb Alternatives: Experiment with different herbs like basil, dill, or thyme in the gremolata.
Tips:
- Choose Quality Feta: Use high-quality feta cheese for the best flavor. Crumbled or block feta can both work, but crumbling it yourself often yields a creamier texture.
- Artichoke Prep: If using canned artichokes, make sure to drain and pat them dry to avoid excess moisture in the dip.
- Mix Well: Combine the dip ingredients thoroughly before baking to ensure even flavor distribution.
- Serve Warm: Enjoy the dip warm for the best creamy texture. Reheat gently if it cools down.
- Gremolata Freshness: Prepare the gremolata just before serving to keep it fresh and vibrant.
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