Name: Baked Feta and Artichoke Dip with Olive Gremolata Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 (8-oz.) block feta cheese; 1 (12-oz.) jar marinated quartered artichoke hearts, drained and roughly chopped; 1/2 cup plain whole-milk Greek yogurt; 1/2 cup mayonnaise (preferably avocado oil-based, such as Chosen Foods brand); 1/2 cup shredded mozzarella cheese; 2 grated garlic cloves; 1/4 tsp. crushed red pepper flakes; 1/2 cup pitted Castelvetrano olives; 1/4 cup chopped pine nuts (sub walnuts if preferred); 3 Tbsp. finely chopped fresh parsley; 1 tsp. lemon zest; 3 Tbsp. extra-virgin olive oil; Pinch of salt; Pinch of crushed red pepper flakes; Grilled or baked crostini, grilled pita, or pita chips

Jump to Recipe· 4.3 from 78 reviews

If you are looking for a show-stopping appetizer that is both creamy and bursting with Mediterranean flavors, you have to try this Baked Feta and Artichoke Dip with Olive Gremolata Recipe. It combines tangy feta, tender artichoke hearts, and a luscious blend of yogurt and mayo, all baked to bubbly perfection. Topped with a vibrant and zesty olive gremolata, this dip is a true crowd-pleaser that brings warmth and excitement to any gathering. Trust me, once you make this, it will become your go-to dip to impress friends and family alike.

Ingredients You’ll Need

Four pieces of toasted bread with a golden brown crust are arranged on a white speckled oval plate on a white marbled surface. Each bread slice is topped with a thick layer of creamy white cheese, followed by a generous mix of chopped green olives, pine nuts, and chopped herbs, adding green and light tan colors with a slightly oily texture. There is a lemon wedge positioned near the top side of the plate adding a bright yellow accent. The scene also includes parts of bowls and containers with food and olive oil nearby. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this recipe lies in its thoughtfully chosen ingredients that work together to create layers of flavor and texture. Each component is simple yet crucial, bringing richness, tang, crunch, or brightness that makes every bite crave-worthy.

8-oz. block feta cheese: The star of the dish, offering salty creaminess that melts beautifully when baked.
12-oz. jar marinated quartered artichoke hearts: Adds a tender, slightly tangy contrast with a subtle earthy note.
1/2 cup plain whole-milk Greek yogurt: Creates a silky texture and light tang that balances the richness.
1/2 cup mayonnaise: I love using avocado oil-based mayo for a smooth, luscious mouthfeel without overpowering flavors.
1/2 cup shredded mozzarella cheese: Melts into gooey goodness, adding a mild and creamy touch.
2 grated garlic cloves: Fresh garlic infuses the dip with a punch of aromatic warmth.
1/4 tsp. crushed red pepper flakes: Provides a subtle kick to elevate the dip’s overall flavor profile.
1/2 cup pitted Castelvetrano olives: Mighty olives with a buttery taste that become the star in the gremolata topping.
1/4 cup chopped pine nuts: Toasty crunch that adds depth and texture, walnuts can be swapped in as a nutty alternative.
3 Tbsp. finely chopped fresh parsley: A fresh, herbaceous note to brighten the olive gremolata.
1 tsp. lemon zest: Adds vibrant citrusy zing that lifts every bite.
3 Tbsp. extra-virgin olive oil: Ties the gremolata together with its fruity richness.
Pinch of salt and crushed red pepper flakes: For seasoning and optional heat adjustment.
Grilled or baked crostini, grilled pita, or pita chips: Perfect dippers to scoop up the luscious dip.

How to Make Baked Feta and Artichoke Dip with Olive Gremolata Recipe

Two clear glass bowls are shown on a white marbled surface. The bowl on the left holds layers of light green artichoke pieces on top of a mix of white cream cheese, shredded pale yellow cheese, and red chili flakes, with a silver spoon inside. The bowl on the right contains a creamy mixture combining the ingredients into a thick, pale cream with chunks of artichoke, also with a silver spoon resting inside. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare Your Oven and Baking Dish

Start by preheating your oven to 375ºF. Greasing an 8×8-inch baking dish with non-stick spray ensures your dip won’t stick and makes cleanup a breeze. A well-prepped dish is key to achieving that golden bubbly finish we all crave.

Step 2: Combine the Creamy Dip Ingredients

Place the feta cheese block in a large bowl and use a fork to crumble it into small, uneven pieces to create delightful texture. Add the roughly chopped artichoke hearts, Greek yogurt, mayonnaise, shredded mozzarella, grated garlic, and crushed red pepper flakes. Stir everything together really well. This mixture promises a rich, creamy base with the perfect balance of tang and spice.

Step 3: Bake the Dip to Perfection

Transfer the mixture to your prepared baking dish and pop it into the oven. Bake for 28 to 30 minutes until the edges are bubbling and turning a gorgeous golden-brown color. Your kitchen will start smelling irresistible—this step melds the flavors and softens the cheeses to a luscious spreadable consistency.

Step 4: Craft the Olive Gremolata Topping

While the dip bakes, get to work on the olive gremolata. On a cutting board, smash the pitted Castelvetrano olives gently using the flat side of a knife or even the bottom of a mug to create rustic pieces. In a medium bowl, combine the smashed olives with chopped pine nuts, fresh parsley, lemon zest, and extra-virgin olive oil. Add a pinch of salt and crushed red pepper flakes to season. This fresh, herbaceous topping brings exciting bursts of flavor and texture that beautifully contrast the creamy dip.

Step 5: Serve With Style

When the dip is done baking, let it rest for 5 minutes to thicken up. Then sprinkle the olive gremolata generously over the top and serve warm. This finishing touch turns it into an unforgettable appetizer that’s perfect for sharing.

How to Serve Baked Feta and Artichoke Dip with Olive Gremolata Recipe

Garnishes

Beyond the olive gremolata, consider adding fresh herbs like extra parsley or a few thin lemon slices on the side for a vibrant pop of color. A light drizzle of good quality olive oil right before serving will add enticing shine and richness.

Side Dishes

This dip pairs beautifully with simple grilled pita, crunchy crostini, or even vegetable sticks like crisp cucumber and colorful bell peppers. For a heartier spread, serve alongside charcuterie boards or fresh salads to create a Mediterranean-inspired feast.

Creative Ways to Present

For a casual gathering, serve the dip in the baking dish itself surrounded by dippers on a large platter. For more formal occasions, spoon portions into small rustic bowls and garnish individually with gremolata to impress your guests. You can also try stuffing it inside baked pita pockets with fresh greens for a delightful handheld treat.

Make Ahead and Storage

Storing Leftovers

Place any leftover baked feta and artichoke dip in an airtight container and refrigerate for up to 3 days. The flavors actually deepen over time, making for excellent next-day enjoyment.

Freezing

While the dip is best enjoyed fresh, you can freeze it if needed. Spoon it into a freezer-safe container, leaving some room for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in the oven at 350ºF until warmed through and bubbly again, about 15 minutes. Alternatively, microwave in short bursts, stirring occasionally to maintain texture.

FAQs

Can I use other cheeses instead of feta in this recipe?

Feta is essential for its tangy and salty profile, but you can experiment with similar brined cheeses like halloumi or goat cheese. Just keep in mind the flavor and texture will shift.

Is this dip gluten-free?

The dip itself is naturally gluten-free, but be sure to serve it with gluten-free dippers like veggie sticks or gluten-free crackers if you have dietary restrictions.

Can I make the olive gremolata without pine nuts?

Absolutely! Pine nuts add great crunch and nuttiness, but walnuts or even chopped almonds make wonderful substitutes in the gremolata.

How spicy is this dip?

The crushed red pepper flakes offer a gentle heat that complements the creaminess nicely, but you can easily adjust the amount to suit your taste or omit for a milder flavor.

Can this dip be served cold?

While it can be eaten at room temperature, serving it warm brings out the best melty texture and melded flavors, making it more indulgent and inviting.

Final Thoughts

With its irresistible blend of creamy, tangy, and herby flavors, the Baked Feta and Artichoke Dip with Olive Gremolata Recipe is a must-make for anyone who loves bold Mediterranean tastes. It’s fun to prepare, delicious to serve, and guaranteed to be the highlight of your next gathering. So grab those ingredients and dive into this flavorful dip adventure—you won’t regret it!