Thank you to my good friend, Cathy R, for making this recipe not once but twice. She recently made it when she hosted Bunco and when I asked for the recipe she reminded me that she had made it for our Gourmet Dinner Club (GDC) as well. I’m glad she made it a second time!
I, in turn, prepared this for a Super Bowl gathering at our friends, Lauren and Chris M, this year. I heated it at home and wrapped it in aluminum foil for the 15 minute trip to their house. It was still hot when I arrived. If it wasn’t my plan was to put it back in the oven for a few minutes or microwave it to reheat it. Either would work fine.
The original recipe called for canned artichoke hearts (in water) which are great for many recipes, but Cathy used marinated artichoke hearts (in oil) which have more flavor as there are spices added for marinating. Make sure you drain the artichoke hearts well.
Cathy also used a Mediterranean Herb Feta (the original recipe called for plain feta) which also added some additional flavor. I wrote the recipe using plain feta, but if you have access to Mediterranean Herb Feta, then you can omit the sun dried tomatoes, dried basil and dried oregano. If I were making this in the summertime when I have an abundance of basil, I’d likely replace the dried basil with a few tablespoons of chopped (or chiffonade) basil. If you’re using Mediterranean Herb Feta adding a bit more fresh basil would be good as well. Can you tell I like fresh basil?
This dip is easy to mix together and can be prepared a day in advance and baked just before serving. You can serve it with pita chips, tortilla chips or baguette slices.
| Warm Artichoke and Feta Dip | Print |
- 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
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 2 medium cloves garlic, minced
- One 2-ounce jar diced pimientos, drained
- ½ to ¾ cup mayonnaise
- ½ cup grated Parmigiano Reggiano cheese
- Serve with pita chips, tortilla chips or baguette slices
- 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, ½ 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.
* Dip can be prepared one day in advance, covered and refrigerated. Add 5 minutes to the baking time.
Source: Variation on recipe from the Food Network
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