Artichoke Dip with Feta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
129 kcal
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Course
Appetizer
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Cuisine
American-Mediterranean Fusion
Artichoke Dip with Feta
Description
This Artichoke Dip with Feta uses block feta mashed and mixed with Greek yogurt, chopped artichoke hearts, and sun-dried tomatoes for a creamy yet textured base. Fresh scallions and minced garlic add brightness, while parsley brings a fresh herb flavor. A drizzle of extra virgin olive oil and a sprinkle of red pepper flakes lend richness and mild heat.
Baking the dip in a cast iron skillet or baking dish until hot and bubbling melds the flavors and develops a slightly golden top. The dip’s creamy, tangy quality contrasts well with the slight chew of the artichokes and the salty feta. It works well served warm with pita chips or crackers for scooping.
Being a versatile dip, it fits well as an appetizer or snack for gatherings and pairs nicely with Mediterranean-inspired spreads. The recipe notes suggest exploring Mediterranean ingredients like high quality olive oils and spices to complement the dip.
Ingredients
- 1 artichoke hearts roughly chopped, 15-ounce can
- 7 ounces feta cheese block, creamy
- 1/2 cup Greek yogurt whole milk
- 1/2 cup Parmesan Cheese grated
- 2 scallion trimmed and chopped (both white and green parts
- 2 garlic minced, cloves
- 1/2 cup parsley chopped, fresh
- 1/4 cup sun-dried tomato chopped
- 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.
Notes
- Use a cast iron skillet or an 8x8 inch baking dish for even heating and presentation.
- Serve warm to enjoy the full creaminess and flavor blend.
- Pairs excellently with pita chips or crisp crackers for dipping.
- Consider using quality Mediterranean ingredients such as extra virgin olive oil, Greek yogurt, and fresh herbs to enhance the dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 6.9g | 2% |
| Protein | 7.8g | 16% |
| Fat | 7.8g | 12% |
| Saturated Fat | 4.4g | 22% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.9g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 28.1mg | 9% |
| Sodium | 601.4mg | 25% |
| Potassium | 196.9mg | 4% |
| Fiber | 1.5g | 6% |
| Sugar | 2.2g | 4% |
| Vitamin A | 572.2IU | 11% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 204.3mg | 20% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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