Baked Feta and Artichoke Dip with Olive Gremolata
A creamy, tangy baked dip featuring feta cheese, artichoke hearts, and Greek yogurt, topped with a fresh olive and herb gremolata. Perfect for parties and easy to make ahead.
Ingredients
- For the Dip:
- 8 oz feta cheese block not crumbled
- 12 oz jar marinated artichoke hearts drained and chopped
- 1/2 cup plain whole-milk Greek yogurt
- 1/2 cup mayonnaise avocado oil-based recommended
- 1/2 cup shredded mozzarella cheese
- 2 garlic cloves freshly grated
- 1/4 tsp crushed red pepper flakes
- For the Olive Gremolata:
- 1/2 cup pitted Castelvetrano olives smashed and chopped
- 1/4 cup pine nuts roughly chopped
- 3 Tbsp fresh parsley finely chopped
- 1 tsp lemon zest
- 3 Tbsp extra-virgin olive oil
- Pinch of salt
- Pinch of red pepper flakes
- For Serving:
- Crostini pita chips, or crackers
- Fresh vegetables cucumber, celery, bell peppers
Instructions
- Preheat your oven to 375°F. Spray an 8x8-inch baking dish with non-stick spray.
- In a large mixing bowl, crumble the feta cheese block using a fork. Add the chopped artichoke hearts.
- Add the Greek yogurt and mayonnaise to the bowl. Stir until well combined and creamy, about 2 minutes.
- Mix in the shredded mozzarella cheese until evenly distributed throughout the mixture.
- Grate the garlic cloves directly into the bowl. Add the red pepper flakes. Stir to combine all seasonings.
- Transfer the mixture to the prepared baking dish. Spread evenly to the edges and smooth the top.
- Bake on the center rack for 28-30 minutes, until the edges are golden brown and the dip is bubbling throughout.
- While the dip bakes, prepare the gremolata: Place olives on a cutting board and smash with the flat side of a knife. Chop roughly.
- In a small bowl, combine the smashed olives, pine nuts, chopped parsley, and lemon zest.
- Drizzle the olive oil over the gremolata mixture. Add a pinch of salt and red pepper flakes. Stir gently to combine.
- Remove the dip from the oven and let rest for 5 minutes.
- Spoon the olive gremolata evenly over the entire surface of the baked dip.
- Serve warm or at room temperature with crostini, pita chips, crackers, or fresh vegetables.
Notes
Make-Ahead: Mix the dip base up to 24 hours ahead, cover, and refrigerate. Prepare the gremolata (without olive oil) up to 24 hours ahead. Add oil just before serving. Bake directly from cold, adding 3-5 extra minutes.
Storage: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Do not freeze as dairy will separate.
Reheating: Microwave individual portions on medium power for 90 seconds, stirring halfway. For larger portions, reheat in a 350°F oven covered with foil for 12-15 minutes.
Substitutions: Can't find Castelvetrano olives? Use other mild green olives like Picholine or Cerignola. Pine nuts can be replaced with chopped walnuts or almonds. For dairy-free, use plant-based feta, coconut yogurt, and dairy-free mozzarella.
Tips: Use block feta instead of pre-crumbled for better texture. Let dairy ingredients come to room temperature for easier mixing. The dip is done when edges are golden and the surface is actively bubbling.Claude is AI and can make mistakes. Please double-check responses.
Storage: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Do not freeze as dairy will separate.
Reheating: Microwave individual portions on medium power for 90 seconds, stirring halfway. For larger portions, reheat in a 350°F oven covered with foil for 12-15 minutes.
Substitutions: Can't find Castelvetrano olives? Use other mild green olives like Picholine or Cerignola. Pine nuts can be replaced with chopped walnuts or almonds. For dairy-free, use plant-based feta, coconut yogurt, and dairy-free mozzarella.
Tips: Use block feta instead of pre-crumbled for better texture. Let dairy ingredients come to room temperature for easier mixing. The dip is done when edges are golden and the surface is actively bubbling.Claude is AI and can make mistakes. Please double-check responses.