Baked Feta and Artichoke Dip with Olive Gremolata

Baked Feta and Artichoke Dip with Olive Gremolata

Ingredients:

For the Dip:

• 1 block (8 oz) feta cheese, crumbled
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup Greek yogurt
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil

For the Olive Gremolata:

• 1/2 cup pitted kalamata olives, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 clove garlic, minced
• Zest of 1 lemon
• 1 tablespoon olive oil

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Dip:
   • In a mixing bowl, combine the crumbled feta, chopped artichoke hearts, Greek yogurt, mayonnaise, Parmesan cheese, minced garlic, dried oregano, and dried thyme.
   • Mix well until all ingredients are thoroughly combined.
   • Season with salt and pepper to taste.
3. Bake the Dip:
   • Transfer the mixture to an oven-safe baking dish.
   • Drizzle the olive oil over the top of the dip.
   • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the dip is bubbling around the edges.
4. Prepare the Olive Gremolata:
   • While the dip is baking, prepare the olive gremolata.
   • In a small bowl, combine the chopped kalamata olives, parsley, minced garlic, lemon zest, and olive oil.
   • Mix well to combine.
5. Serve:
   • Once the dip is baked and ready, remove it from the oven.
   • Let it cool slightly before serving.
   • Top the baked feta and artichoke dip with the olive gremolata.
6. Enjoy:
   • Serve the dip warm with crusty bread, pita chips, or fresh vegetables.

Enjoy your delicious Baked Feta and Artichoke Dip with Olive Gremolata!