Take your artichoke dip from good to great with feta, olive oil, sun-dried tomatoes, and a bit of extra spice in this feta artichoke dip recipe! #dip #appetizer #easyappetizer #feta #artichoke
A classic, crowd-pleasing recipe, this artichoke dip with feta is made with canned artichoke hearts, creamy whole milk Greek yogurt, savory sun-dried tomatoes, and a dash of olive oil. Served warm with pita chips or crackers, it’s the perfect easy snack or appetizer!
▢1 (15-ounce) can artichoke hearts, roughly chopped
▢7 ounces block creamy feta cheese
▢1/2 cup whole milk Greek yogurt
▢1/2 cup grated Parmesan cheese
▢2 scallions, trimmed and chopped (both white and green parts)
▢2 garlic cloves, minced
▢1/2 cup chopped fresh parsley
▢1/4 cup chopped sun-dried tomatoes
▢1 teaspoon extra virgin olive oil
▢1/2 teaspoon red pepper flakes or Aleppo pepper
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▢1 (15-ounce) can artichoke hearts, roughly chopped
▢7 ounces block creamy feta cheese
▢1/2 cup whole milk Greek yogurt
▢1/2 cup grated Parmesan cheese
▢2 scallions, trimmed and chopped (both white and green parts)
▢2 garlic cloves, minced
▢1/2 cup chopped fresh parsley
▢1/4 cup chopped sun-dried tomatoes
▢1 teaspoon extra virgin olive oil
▢1/2 teaspoon red pepper flakes or Aleppo pepper
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.
Is this fester cheese dish vegan