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  • Hot Feta and Artichoke Dip

    1 vote
    Hot Feta and Artichoke Dip
    Prep time:
    Cook time:
    Servings: 9-12
    by misty
    7 recipes
    		 >
    One of my favorite recipes, which I've tweaked to my own preferences. For instance, the original recipe calls for pimentos, but I find them redundent as they add nothing to the flavor and little to the appearence. Since they're spendy anyway, I skip them altogether or replace them with finely diced kalamata olives to add to the Greek flavor.

    Ingredients

    • 1 (14 oz) can Artichoke hearts, drained and chopped
    • 8 oz crumbled Feta cheese (I use fat free, so I can eat more:)
    • 1 cup Mayo (I also use lite or fat free)
    • 1/2 cup shredded Parmesan (or a parmesan/romano blend)
    • 1 clove of Garlic, minced (or more if you're a garlic fiend like me)
    • Optional: 4-6 Kalamata olives, drained, pitted & finely chopped
    • or 1 (2 oz) jar Pimentos

    Directions

    1. Simply mix all ingredients well & spoon into a 9x9 baking dish
    2. Bake at 350* for 20-25 minutes or until lightly browned around the edges
    3. Serve hot with chopped veggies, crackers, or hors d'ourve sized bread slices

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