Warm Artichoke and Feta Dip
Ingredients
- 14 to 15 ounces artichoke hearts marinated in oil drained well and finely chopped
- 6 ounces feta cheese crumbled (see Notes)
- 2 tablespoons finely chopped sun dried tomatoes
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 medium cloves garlic minced
- One 2-ounce jar diced pimientos drained
- 1/2 to 3/4 cup mayonnaise
- 1/2 cup grated Parmigiano Reggiano cheese
- Serve with pita chips tortilla chips or baguette slices
Instructions
- Preheat the oven to 350°F. Use an olive oil spray to coat an 8 or 9-inch round baking dish. Set aside.
- In a medium bowl, stir together the artichoke hearts, feta, sun dried tomatoes, basil, oregano, garlic, pimientos, 1/2 cup mayonnaise, and Parmesan Reggiano cheese until thoroughly combined. Add additional mayonnaise as needed (the mayonnaise is what binds it all together).
- Transfer the mixture to the prepared pan.
- Bake, uncovered, for 20 to 25 minutes, or until lightly browned.
- Serve hot with pita chips, tortilla chips or baguette slices.
Notes
* If you can find a Mediterranean Herb Feta, use that in place of the feta cheese, sun dried tomatoes, dried basil and dried oregano. I like Wegmans Crumbled Feta Cheese – Mediterranean Herb.
* Dip can be prepared one day in advance, covered and refrigerated. Add 5 minutes to the baking time.
* Dip can be prepared one day in advance, covered and refrigerated. Add 5 minutes to the baking time.
