Try this delicious Baked Feta and Artichoke Dip with Olive Gremolata for your next party. It’s the ultimate crowd pleaser and goes perfectly with crostini or pita. This flavorful appetizer features creamy feta and artichokes, topped with a zesty olive gremolata that will keep your guests coming back for more!
Why You’ll Love This Recipe
- Simple to Prepare: With just a few steps, you can whip up this impressive dip in under an hour.
- Flavor Explosion: The combination of feta, artichokes, and olives creates a rich and savory taste that’s hard to resist.
- Versatile Serving Options: Pair it with crostini, pita chips, or fresh veggies for a delightful snack.
- Perfect for Any Occasion: Whether it’s a casual gathering or a festive celebration, this dip fits right in.
- Healthier Option: Made with Greek yogurt and fresh ingredients, it’s a guilt-free indulgence.
Tools and Preparation
Gathering the right tools will make your cooking experience smooth and enjoyable. Here’s what you’ll need to create this tasty Baked Feta and Artichoke Dip with Olive Gremolata.
Essential Tools and Equipment
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
Importance of Each Tool
- Baking dish: A good baking dish ensures even cooking and browning of the dip.
- Mixing bowl: Essential for combining all ingredients smoothly before baking.
Ingredients
For the Dip
- 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
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Make Baked Feta and Artichoke Dip with Olive Gremolata
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures that your dip bakes evenly.
Step 2: Prepare the Ingredients
- Drain the artichoke hearts and chop them coarsely.
- Mince the garlic cloves finely.
- Zest the lemon using a grater or zester.
Step 3: Mix the Base
In a mixing bowl:
* Combine chopped artichokes, minced garlic, lemon zest, parsley, olives, mayonnaise, red pepper flakes, salt, and crushed red pepper flakes.
* Stir until well mixed.
Step 4: Add Cheeses
To the mixture:
* Crumble in the feta cheese.
* Add mozzarella cheese.
* Mix gently to combine without breaking up the feta too much.
Step 5: Bake the Dip
Transfer the mixture into a baking dish:
* Drizzle with extra-virgin olive oil and sprinkle pine nuts on top.
* Bake in the preheated oven for about 30 minutes or until bubbly and golden brown on top.
Step 6: Serve Warm
Remove from oven:
Serve warm alongside crostini or pita chips. Enjoy your flavorful Baked Feta and Artichoke Dip with Olive Gremolata!
How to Serve Baked Feta and Artichoke Dip with Olive Gremolata
This Baked Feta and Artichoke Dip with Olive Gremolata is not only delicious but also versatile. You can serve it in various ways to impress your guests.
With Crostini
- Toasted slices of bread that are perfect for dipping into the creamy dip.
With Pita Chips
- Crispy pita chips add a delightful crunch, contrasting with the smooth texture of the dip.
As a Spread
- Use the dip as a spread on sandwiches or wraps for a Mediterranean twist.
With Fresh Veggies
- Serve alongside sliced cucumbers, bell peppers, or carrots for a fresh and healthy option.
As Part of a Charcuterie Board
- Include the dip on a board with assorted cheeses, nuts, and fruits for an appealing presentation.
How to Perfect Baked Feta and Artichoke Dip with Olive Gremolata
Making this dip is simple, but a few tips can elevate your dish even further.
- Use High-Quality Feta: Opt for Greek feta cheese for a richer flavor that enhances the overall taste of the dip.
- Add Extra Herbs: Fresh herbs like dill or basil can bring more freshness to your dish.
- Experiment with Cheese: Consider mixing different cheeses like goat cheese for added creaminess and tang.
- Adjust Seasoning: Taste before serving; you may want to add more salt or lemon zest according to your preference.
Best Side Dishes for Baked Feta and Artichoke Dip with Olive Gremolata
Pairing side dishes with your dip can create a well-rounded appetizer experience. Here are some great options:
- Stuffed Mini Peppers: Sweet mini peppers stuffed with cheese or grains add extra flavor and color.
- Olive Tapenade: A blend of olives, capers, and garlic makes for a perfect complement to the feta dip.
- Roasted Vegetables: Seasonal veggies roasted in olive oil offer warmth and depth alongside the cool dip.
- Grilled Shrimp Skewers: Lightly seasoned shrimp skewers provide protein that pairs well with the creamy dip.
- Quinoa Salad: A refreshing quinoa salad mixed with lemon and herbs balances the richness of the dip.
- Hummus Platter: Different varieties of hummus served alongside fresh bread or veggies can please any crowd.
- Caprese Skewers: Fresh mozzarella balls, cherry tomatoes, and basil drizzled with balsamic glaze make an elegant side.
- Savory Scones: Light scones infused with herbs make an interesting addition to your spread, enhancing flavors beautifully.
Common Mistakes to Avoid
Here are some common mistakes to steer clear of when making your Baked Feta and Artichoke Dip with Olive Gremolata.
- Using canned artichokes without rinsing: Always rinse canned artichoke hearts to remove excess brine that can make your dip too salty.
- Overbaking the feta: Keep an eye on the baking time; overbaking can make feta crumbly rather than creamy. Aim for a light golden color.
- Skipping fresh herbs: Fresh parsley adds brightness. Don’t substitute with dried herbs, as they lack the same flavor impact.
- Not adjusting seasoning: Taste before serving! Adjust salt and pepper as needed to enhance flavors.
- Neglecting the olive gremolata: This topping adds depth. Make sure to prepare it just before serving for maximum freshness.
Storage & Reheating Instructions
Refrigerator Storage
- Store any leftover dip in an airtight container.
- It will last up to 3 days in the fridge.
Freezing Baked Feta and Artichoke Dip with Olive Gremolata
- Freeze in a freezer-safe container for up to 2 months.
- Thaw in the refrigerator overnight before reheating.
Reheating Baked Feta and Artichoke Dip with Olive Gremolata
- Oven: Preheat to 350°F (175°C) and heat for about 15-20 minutes until warmed through.
- Microwave: Heat in short bursts of 30 seconds, stirring in between, until hot.
- Stovetop: Warm over low heat, stirring frequently to prevent sticking.
Frequently Asked Questions
If you’re curious about aspects of this dish, here are some frequently asked questions.
Can I use different cheeses in Baked Feta and Artichoke Dip with Olive Gremolata?
Yes! Feel free to mix in other cheeses like cream cheese or goat cheese for added creaminess.
How do I make my dip spicier?
Add more red pepper flakes or include diced jalapeños for an extra kick.
What can I serve with Baked Feta and Artichoke Dip?
This dip pairs wonderfully with crostini, pita chips, or fresh vegetable sticks.
Can I add spinach to this dip?
Absolutely! Mixing in fresh or frozen spinach will boost the nutrition and flavor profile.
Final Thoughts
This Baked Feta and Artichoke Dip with Olive Gremolata is a delightful appetizer that’s perfect for any gathering. Its creamy texture and vibrant flavors make it a favorite among guests. Feel free to customize it by adding your favorite herbs or additional ingredients like sun-dried tomatoes. Enjoy experimenting!
Baked Feta and Artichoke Dip with Olive Gremolata
Indulge in the creamy and savory delight of Baked Feta and Artichoke Dip with Olive Gremolata. This irresistible appetizer combines tangy feta cheese and tender artichokes, all topped with a vibrant olive gremolata that adds a burst of flavor. Perfect for parties or casual gatherings, this dip is easy to prepare and pairs beautifully with crispy crostini, pita chips, or fresh vegetables. Whip it up in under an hour for a crowd-pleasing dish that will have everyone coming back for seconds.
- Total Time: 45 minutes
- Yield: Serves 6
Ingredients
- 1 (12-oz.) jar artichoke hearts
- 2 garlic cloves
- 1 tsp lemon zest
- 3 tbsp fresh parsley
- 1/2 cup Castelvetrano olives
- 1/2 cup mayonnaise
- 1/4 tsp red pepper flakes
- 3 tbsp extra-virgin olive oil
- 1 (8-oz.) block feta cheese
- 1/2 cup mozzarella cheese
- 1/2 cup plain whole-milk Greek yogurt
Instructions
- Preheat your oven to 375°F (190°C).
- Drain and coarsely chop the artichoke hearts, then mince the garlic and zest the lemon.
- In a mixing bowl, combine chopped artichokes, minced garlic, lemon zest, parsley, olives, mayonnaise, red pepper flakes, salt, and pepper. Mix well.
- Fold in crumbled feta and mozzarella gently to maintain texture.
- Transfer to a baking dish, drizzle with olive oil, sprinkle pine nuts on top, and bake for about 30 minutes until bubbly and golden brown.
- Serve warm with crostini or pita chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
Keywords: For added flavor, use high-quality feta cheese and consider incorporating additional herbs like dill or basil. Feel free to experiment by adding ingredients such as sun-dried tomatoes or cooked spinach for extra nutrition.