Delicious Baked Feta and Artichoke Dip with Olive Gremolata Recipe | Perfect Party Appetizer #shorts

**Baked Feta and Artichoke Dip with Olive Gremolata**

Creamy Baked Feta and Artichoke Dip, topped with zippy Olive Gremolata, contains all the building blocks of a perfect party dip. Serve it hot out of the oven or at room temperature with crostini or pita for the ultimate crowd-pleaser.

**Course:** Appetizer
**Cuisine:** Mediterranean
**Diet:** Gluten-Free
**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 6 to 8 people
**Calories:** 300kcal
**Author:** Jamie Vespa MS, RD

**Equipment:**
– 8×8-inch Baking Dish
– Mixing bowls

**Ingredients:**
– 1 (8-oz.) block feta cheese
– 1 (12-oz.) jar marinated quartered artichoke hearts, drained and roughly chopped
– ½ cup plain whole-milk Greek yogurt
– ½ cup mayonnaise (I use avocado oil-based mayo, such as Chosen Foods brand)
– ½ cup shredded mozzarella cheese
– 2 grated garlic cloves
– ¼ tsp. crushed red pepper flakes

**Olive Gremolata:**
– ½ cup pitted Castelvetrano olives
– ¼ cup chopped pine nuts (sub walnuts)
– 3 Tbsp. finely 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:**
1. Preheat oven to 375ºF. Grease an 8×8-inch baking dish with non-stick cooking spray.
2. Place the block of feta cheese in a large bowl; use a fork to crush and crumble into small pieces. Add artichoke hearts, Greek yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes; stir well to combine.
3. Transfer the mixture to the prepared baking dish; bake for 28 to 30 minutes, until bubbly with golden edges.
4. Prepare Olive Gremolata: Place olives on a cutting board. Use the flat side of a large knife blade to smash the olives gently but firmly, breaking them into smaller pieces. (Note: you can also use the bottom of a mug for this.)
5. Add olives to a medium bowl, along with pine nuts, parsley, lemon zest, and olive oil. Season with a pinch of salt and chili flakes.
6. Remove the baked feta dip from the oven and let it stand for 5 minutes. Scatter olive gremolata overtop and serve warm.

**Notes:**
– Leftover ideas: This dip also makes a delicious sandwich spread. Spread it on toasted bread or a wrap and fill with an assortment of veggies (sliced cucumber, sprouts, avocado, tomatoes, and red onion) or deli meat.
– You can also mix leftover dip with cooked pasta and a splash of the pasta cooking water for a creamy artichoke pasta.
– Make-Ahead: You can mix both the artichoke dip ingredients and gremolata up to 24 hours in advance. Refrigerate separately until ready to bake.
– Store: Refrigerate leftover baked feta dip in an airtight container for up to 4 days. I do not suggest freezing this dip.
– Reheat: Reheat single portions in the microwave or place the whole pan in a 350ºF oven until warm.

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