Baked Feta and Artichoke Dip with Olive Gremolata

Baked Feta and Artichoke Dip with Olive Gremolata

Ingredients:

For the Dip:

• 1 (8-ounce) block of feta cheese
• 1 (14-ounce) can of artichoke hearts, drained and chopped
• 1 cup Greek yogurt
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

For the Olive Gremolata:

• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup fresh parsley, finely chopped
• 1 clove garlic, minced
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Dip:
   • In a mixing bowl, combine the Greek yogurt, mayonnaise, Parmesan cheese, minced garlic, lemon juice, oregano, black pepper, and red pepper flakes (if using).
   • Fold in the chopped artichoke hearts.
   • Place the block of feta in the center of a baking dish.
   • Spoon the artichoke mixture around the feta block, spreading it evenly.
3. Bake the Dip:
   • Bake in the preheated oven for about 20-25 minutes, or until the dip is bubbly and the top is slightly golden.
4. Prepare the Olive Gremolata:
   • While the dip is baking, combine the chopped Kalamata olives, parsley, minced garlic, lemon zest, lemon juice, and olive oil in a small bowl. Mix well to combine.
5. Serve:
   • Once the dip is done baking, remove it from the oven.
   • Spoon the olive gremolata over the top of the hot dip.
   • Serve immediately with toasted bread, crackers, or fresh vegetables.

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