Baked Feta and Artichoke Dip with Olive Gremolata

Baked Feta and Artichoke Dip with Olive Gremolata

Ingredients:

1 (8-oz.) block feta cheese

1 (12-oz.) jar marinated quartered artichoke hearts, drained and chopped

½ cup plain whole-milk Greek yogurt

½ cup mayonnaise

½ cup shredded mozzarella cheese

2 cloves garlic, grated

¼ tsp. crushed red pepper flakes

Olive Gremolata:

½ cup pitted Castelvetrano olives, smashed and chopped

¼ cup chopped pine nuts

3 Tbsp. chopped fresh parsley

1 tsp. lemon zest

3 Tbsp. extra-virgin olive oil

Pinch of salt and crushed red pepper flakes

For serving: Grilled or baked crostini, grilled pita, or pita chips

Instructions:

Preheat oven to 375ºF. Grease an 8×8-inch baking dish.

In a large bowl, crumble the feta and mix with artichokes, yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes.

Transfer to the baking dish and bake for 28-30 minutes until bubbly and golden.

For the gremolata, combine olives, pine nuts, parsley, lemon zest, and olive oil in a bowl. Season with salt and chili flakes.

Remove the dip from the oven, let cool for 5 minutes, then top with the olive gremolata.

Serve warm with your choice of bread or chips.