Baked Feta and Artichoke Dip with Olive Gremolata Recipe
This Baked Feta and Artichoke Dip with Olive Gremolata is a creamy, flavorful appetizer perfect for entertaining. The tangy feta combined with marinated artichokes, Greek yogurt, and mozzarella bakes to a bubbly, golden delight, topped with a zesty, fresh olive gremolata. Serve warm with grilled crostini, pita, or chips for a crowd-pleasing snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Dip 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
Olive Gremolata Ingredients
- 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
To Serve
- Grilled or baked crostini, grilled pita, or pita chips
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375ºF. Grease an 8×8-inch baking dish thoroughly with non-stick cooking spray to prevent sticking.
- Make the feta dip mixture: Place the block of feta cheese into a large bowl. Use a fork to crush and crumble the feta into small pieces. Add the drained, roughly chopped artichoke hearts, Greek yogurt, mayonnaise, shredded mozzarella cheese, grated garlic, and crushed red pepper flakes. Stir well until all the ingredients are fully combined and evenly mixed.
- Bake the dip: Transfer the combined feta dip mixture into the prepared baking dish, spreading it evenly. Place the dish in the oven and bake for 28 to 30 minutes, or until the dip is bubbly and the edges turn golden brown.
- Prepare the olive gremolata: While the dip bakes, place the pitted Castelvetrano olives on a cutting board. Using the flat side of a large knife blade or the bottom of a mug, smash the olives gently but firmly to break them into smaller pieces. Transfer the crushed olives into a medium bowl and add chopped pine nuts, fresh parsley, lemon zest, and extra-virgin olive oil. Season with a pinch of salt and red pepper flakes, then mix well to combine all flavors.
- Serve the dip: Once the feta dip is baked, remove it from the oven and let it stand for 5 minutes to slightly cool and set. Scatter the prepared olive gremolata evenly over the top of the dip. Serve the dip warm alongside your choice of grilled or baked crostini, grilled pita, or pita chips for dipping.
Notes
- Substitute walnuts for pine nuts in the gremolata if preferred or for allergy considerations.
- Avocado oil-based mayonnaise like Chosen Foods adds a cleaner, mild flavor but any mayo will work.
- Letting the dip rest after baking helps it firm up for easier scooping.
- Castelvetrano olives add a mild, buttery flavor; regular green olives can be used but will alter the taste.
- This dip can be made ahead and baked just before serving for convenience.
- For a spicier kick, increase crushed red pepper flakes in the dip or gremolata.
