Baked Feta and Artichoke Dip with Olive Gremolata
Indulge in a delightful culinary experience with our Baked Feta and Artichoke Dip with Olive Gremolata. This creamy, savory dip is a must-have for your next gathering, combining rich feta cheese, tender artichokes, and briny olives for a flavor explosion. Perfectly baked until golden and bubbly, it pairs beautifully with crispy crostini, pita chips, or fresh vegetables. Whether it’s game day, a casual family dinner, or a festive celebration, this crowd-pleasing dish is sure to impress your guests and keep them coming back for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 (12-oz.) jar Artichoke hearts
- 2 Garlic cloves
- 1 tsp Lemon, zest
- 3 tbsp Parsley, fresh
- 1/2 cup Castelvetrano olives, pitted
- 1/2 cup Mayonnaise
- 1/4 tsp Red pepper flakes
- 1 Pinch Salt and crushed red pepper flakes
- 3 tbsp Olive oil, extra-virgin
- 1/4 cup Pine nuts
- 1 (8-oz.) block Feta cheese
- 1/2 cup Mozzarella cheese
- 1/2 cup Whole-milk Greek yogurt, plain
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, finely chop artichoke hearts, garlic, and parsley; add lemon zest.
- Mix in olives, mayonnaise, red pepper flakes, and salt until well combined.
- In a baking dish, layer half of the mixture; crumble half of the feta and mozzarella on top. Repeat layers.
- Drizzle with olive oil and sprinkle pine nuts over the top.
- Bake for 30 minutes until bubbly and golden brown.
- Allow to cool slightly before serving warm.
Nutrition
- Serving Size: 1/6 of the dip (approximately 85g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg