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Baked Feta and Artichoke Dip with Olive Gremolata Recipe

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3.9 from 9 reviews

This Baked Feta and Artichoke Dip with Olive Gremolata is a creamy, tangy, and savory appetizer perfect for parties or cozy nights in. The combination of crumbled feta, marinated artichoke hearts, Greek yogurt, and mozzarella creates a rich, bubbly dip baked to golden perfection. Topped with a bright and flavorful olive gremolata made from Castelvetrano olives, pine nuts, parsley, and lemon zest, this dip pairs perfectly with grilled crostini, pita, or chips for an irresistible crowd-pleaser.

  • Total Time: 40 minutes
  • Yield: 6 servings

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, such as 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 (or walnuts as a substitute)
  • 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

To Serve

  • Grilled or baked crostini, grilled pita, or pita chips

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375ºF (190ºC). Grease an 8x8-inch baking dish thoroughly with non-stick cooking spray to prevent sticking and ensure easy cleanup.
  2. Make the Dip Mixture: Place the block of feta cheese into a large bowl. Use a fork to crush and crumble the feta into small pieces. Add the chopped artichoke hearts, Greek yogurt, mayonnaise, shredded mozzarella, grated garlic, and crushed red pepper flakes. Stir everything well until fully combined. Transfer this mixture evenly into the prepared baking dish.
  3. Bake the Dip: Place the baking dish in the preheated oven and bake for 28 to 30 minutes. Bake until the dip is bubbly and the edges turn a beautiful golden color, indicating it is perfectly cooked.
  4. Prepare the Olive Gremolata: While the dip is baking, place the pitted Castelvetrano olives on a cutting board. Use the flat side of a large knife blade or the bottom of a mug to gently smash the olives into smaller pieces. Transfer the smashed olives to a medium bowl. Add chopped pine nuts, fresh parsley, lemon zest, and extra-virgin olive oil. Season this mixture with a pinch of salt and crushed red pepper flakes. Stir to combine thoroughly.
  5. Finish and Serve: Once the dip is baked, carefully remove it from the oven and allow it to stand for 5 minutes to slightly cool and set. Scatter the prepared olive gremolata evenly over the top of the dip. Serve warm with grilled or baked crostini, grilled pita, or pita chips for dipping.

Notes

  • For a nut substitute in the gremolata, walnuts can be used instead of pine nuts.
  • Use avocado oil-based mayonnaise for a lighter, healthier fat option, but regular mayonnaise works as well.
  • If you prefer a milder dip, reduce or omit the crushed red pepper flakes.
  • Ensure the artichokes are well-drained to prevent the dip from becoming watery.
  • The dip can be prepared ahead and baked just before serving for convenience.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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