Baked Feta and Artichoke Dip with Olive Gremolata Recipe
This Baked Feta and Artichoke Dip with Olive Gremolata is a savory, creamy appetizer perfect for entertaining. It combines tangy feta, tender marinated artichokes, and a blend of creamy Greek yogurt and mayonnaise, all baked until bubbly and topped with a flavorful olive gremolata made from Castelvetrano olives, pine nuts, fresh parsley, and lemon zest. Serve warm with grilled or baked crostini, pita, or pita chips for a delicious crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
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 (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
Olive Gremolata
- 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
To Serve
- Grilled or baked crostini, grilled pita, or pita chips
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375ºF (190ºC) and grease an 8×8-inch baking dish with non-stick cooking spray to prevent sticking.
- Mix the Dip: Place the block of feta cheese in a large bowl and use a fork to crush and crumble it into small pieces. Add the chopped artichoke hearts, Greek yogurt, mayonnaise, shredded mozzarella, grated garlic, and crushed red pepper flakes. Stir well until all ingredients are fully combined. Transfer this mixture evenly into the prepared baking dish.
- Bake the Dip: Place the baking dish in the oven and bake for 28 to 30 minutes until the dip is bubbly and golden around the edges.
- Prepare Olive Gremolata: On a cutting board, gently smash the pitted Castelvetrano olives using the flat side of a large knife blade or the bottom of a mug until broken into smaller pieces. Transfer to a medium bowl and add chopped pine nuts, fresh parsley, lemon zest, and extra-virgin olive oil. Season the gremolata with a pinch of salt and crushed red pepper flakes, stirring to combine.
- Serve: Remove the baked feta dip from the oven and allow it to stand for 5 minutes to set slightly. Scatter the olive gremolata evenly over the top of the hot dip and serve warm alongside grilled or baked crostini, grilled pita, or pita chips for dipping.
Notes
- Using avocado oil-based mayonnaise adds a healthier fat profile and mild flavor.
- You can substitute walnuts for pine nuts if preferred or unavailable.
- For an extra kick, increase the crushed red pepper flakes to taste.
- Allowing the dip to rest after baking helps it set for easier serving.
- Make ahead tip: Prepare the dip mixture and olive gremolata separately, then bake and assemble right before serving.
