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 (avocado oil-based recommended, 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 (walnuts can be substituted); 3 Tbsp. finely chopped fresh parsley; 1 tsp. lemon zest; 3 Tbsp. extra-virgin olive oil; Pinch of salt and additional crushed red pepper flakes; Grilled or baked crostini, grilled pita, or pita chips

Jump to Recipe· 4.1 from 8 reviews

If you love vibrant, crowd-pleasing appetizers that marry creamy, tangy, and savory flavors in one irresistible dish, then you have to try this Baked Feta and Artichoke Dip with Olive Gremolata Recipe. This dip is a perfect marriage of luscious feta and artichoke hearts baked to golden, bubbly perfection, then crowned with a zesty, bright olive gremolata that elevates every bite. It’s effortlessly sophisticated yet simple enough for an easy weeknight snack or a show-stopping party appetizer. Trust me, once you try this, it will quickly become your go-to dip for any occasion!

Ingredients You’ll Need

Two clear glass bowls sit side by side on a white marbled surface. The bowl on the left holds un-mixed ingredients: pale yellow artichoke pieces at the back and sides, a solid white block of cream cheese near the center, shredded pale yellow cheese in front, and small red flakes near the bottom edge, with a silver spoon resting inside the bowl on the right side. The bowl on the right shows the same ingredients fully mixed, creating a creamy white mixture with small chunks of artichoke and peas of red flakes throughout; the same silver spoon is partially submerged, resting against the inner bowl wall. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its perfectly balanced ingredients that are both simple and purposeful. Each item adds something unique: creamy cheeses for richness, artichokes for tender texture, and the olive gremolata for that fresh, herby zing that takes it all to the next level.

Block feta cheese: The star of the dip, providing tangy creaminess and a crumbly texture that melts beautifully.
Marinated quartered artichoke hearts: Adds tender, slightly tangy bites with a subtle savory note that pairs amazingly well with feta.
Plain whole-milk Greek yogurt: Boosts creaminess while keeping the texture light and fresh.
Mayonnaise: Provides richness and moisture—using an avocado oil-based mayo keeps it light and healthy.
Shredded mozzarella cheese: Melts into gooey, stringy goodness that rounds out the texture.
Grated garlic cloves: Brings a punch of aromatic savoriness.
Crushed red pepper flakes: Offers a subtle heat that wakes up the palate just right.
Pitted Castelvetrano olives: Soft, buttery olives that form the base of the unique olive gremolata topping.
Chopped pine nuts: Adds a nutty crunch to contrast the creamy dip and fresh gremolata.
Fresh parsley: Imparts a bright, herbaceous freshness.
Lemon zest: Infuses a citrusy brightness that lifts the entire dish.
Extra-virgin olive oil: Brings richness and binds the gremolata ingredients together.
Pinch of salt and crushed red pepper flakes: To season and add a touch of heat in the gremolata.
Grilled or baked crostini, grilled pita, or pita chips: Perfect vehicles for scooping all that glorious dip.

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

Step 1: Prep Your Oven and Dish

Start by preheating your oven to 375ºF. This ensures your dip cooks evenly and develops those gorgeous golden edges. Grease an 8×8-inch baking dish with non-stick cooking spray so none of that cheesy goodness sticks, making serving a breeze.

Step 2: Mix the Dip Base

Take your block of feta cheese and crumble it into a large bowl using a fork—don’t worry if it’s a bit chunky, that adds rustic charm. Add your chopped marinated artichoke hearts, Greek yogurt, mayonnaise, shredded mozzarella, grated garlic, and crushed red pepper flakes. Stir everything together until well combined. This creamy mixture is the soul of the Baked Feta and Artichoke Dip with Olive Gremolata Recipe, boasting layers of creamy, tangy, and mildly spicy flavor.

Step 3: Bake the Dip

Transfer your dip mixture to the greased baking dish and smooth it out slightly. Pop it into the oven and bake for about 28 to 30 minutes, or until the dip is bubbly throughout with gorgeous golden edges. Baking allows the flavors to meld and the cheese to melt into a luscious, inviting texture that’s impossible to resist.

Step 4: Prepare the Olive Gremolata

While the dip bakes, it’s time to prep that unforgettable olive gremolata. Smash the pitted Castelvetrano olives gently but firmly on a cutting board to break them into smaller bits—this releases their buttery flavor and makes the topping more texturally interesting. Toss the smashed olives with pine nuts, fresh parsley, lemon zest, and extra-virgin olive oil. Finish it off with a pinch of salt and crushed red pepper flakes for a little kick. This vibrant gremolata is what takes the Baked Feta and Artichoke Dip with Olive Gremolata Recipe from delicious to unforgettable.

Step 5: Finish and Serve

Remove your baked feta dip from the oven and let it rest for 5 minutes. This little wait helps it set up just enough to scoop easily without losing that creamy flow. Then, generously scatter the olive gremolata over the top. Serve while warm, paired with your favorite crostini, pita, or chips. Every bite is a perfect balance of warm, tangy, creamy dip and fresh, herby, slightly crunchy topping that keeps you coming back for more.

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

Three slices of toasted bread are arranged on a white speckled oval plate, each topped with a thick layer of white soft cheese, chopped green olives, toasted pine nuts, small bits of herbs, and light red pepper flakes. The toasts have a golden-brown grilled surface, and a lemon wedge is placed at the top corner of the plate. The plate rests on a white marbled surface with part of a yellow glass and a dish containing more lemon wedges visible nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your presentation pop and add an extra layer of flavor, consider garnishing with a few sprigs of fresh parsley or a light drizzle of extra-virgin olive oil. A sprinkle of additional crushed red pepper flakes can add a visually appealing splash of color with a hint of spice for your guests who like it hot.

Side Dishes

This dip pairs beautifully with a variety of sides. Grilled pita or crostini provide a warm, crunchy complement, while crisp vegetable sticks like cucumbers, bell peppers, or carrots add a refreshing crunch. For a lighter touch, try serving alongside a simple green salad dressed with lemon vinaigrette to balance the richness.

Creative Ways to Present

Want to impress at your next gathering? Serve your Baked Feta and Artichoke Dip with Olive Gremolata Recipe inside a hollowed-out bread bowl for a rustic, share-worthy centerpiece. Or, portion it into small ramekins for individual servings perfect for elegant parties. You can also drizzle some gremolata on top just before serving so guests get the full punch of that fresh herbal aroma.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be rare), transfer the dip to an airtight container and refrigerate. It will keep well for up to 3 days, and the flavors will develop even more overnight.

Freezing

This dip is best enjoyed fresh, but if you want to freeze it, do so before baking. Wrap the baking dish tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw thoroughly in the fridge overnight before baking as directed.

Reheating

Reheat leftovers in the oven at 350ºF until warmed through and bubbly again, usually about 10-15 minutes. Avoid microwaving if you want to keep the melty, golden texture intact.

FAQs

Can I use a different type of cheese instead of feta?

Feta is key for that perfect tang and texture, but you can experiment with cream cheese or goat cheese blends. Just keep in mind the flavor will be milder and less crumbly.

Are Castelvetrano olives essential for the gremolata?

Castelvetrano olives offer a buttery, mild flavor that works beautifully here. If you don’t have them, green olives or even kalamata olives can be used, but they will change the flavor profile slightly.

Can I make this dip vegan or dairy-free?

For a dairy-free version, substitute the dairy cheeses with vegan cheese alternatives and swap mayo and yogurt for plant-based versions. The dip won’t be quite the same but can still be delicious.

How spicy is the dip?

The dip has a gentle heat from the crushed red pepper flakes—just enough to add dimension without overpowering. You can adjust the amount depending on your heat preference.

What are some good dipping options besides pita or crostini?

Try it with crunchy vegetables like snap peas, celery sticks, or even pretzel chips for a fun twist. It also pairs well with grilled sausages or alongside charcuterie boards.

Final Thoughts

This Baked Feta and Artichoke Dip with Olive Gremolata Recipe is truly a gem to keep in your appetizer arsenal. It strikes the perfect balance between creamy, tangy, fresh, and savory, making it a guaranteed crowd-pleaser. Once you try making it, you’ll find it hard to reach for anything else at your next gathering — so grab those ingredients, get baking, and prepare to swoon over every bite!