Warm Baked Feta Dip with Olive Gremolata is a warm, creamy appetizer that comes together fast and tastes bright and tangy.
- Warm Baked Feta Dip with Olive Gremolata introduction
- Warm Baked Feta Dip with Olive Gremolata — why make this recipe
- Warm Baked Feta Dip with Olive Gremolata — how to make Warm Baked Feta Dip with Olive Gremolata
- Warm Baked Feta Dip with Olive Gremolata — how to serve Warm Baked Feta Dip with Olive Gremolata
- Warm Baked Feta Dip with Olive Gremolata — how to store Warm Baked Feta Dip with Olive Gremolata
- Warm Baked Feta Dip with Olive Gremolata — tips to make Warm Baked Feta Dip with Olive Gremolata
- Warm Baked Feta Dip with Olive Gremolata — variation
- Warm Baked Feta Dip with Olive Gremolata — FAQs
Warm Baked Feta Dip with Olive Gremolata introduction
Warm Baked Feta Dip with Olive Gremolata is perfect for a quick party starter or a cozy snack at home.
It bakes until bubbly and gets a fresh, salty top from the olive gremolata.
For a different base idea, try this puff pastry idea for appetizers.
Warm Baked Feta Dip with Olive Gremolata — why make this recipe
Warm Baked Feta Dip with Olive Gremolata is creamy, simple, and full of flavor.
It uses pantry ingredients and comes together in under an hour, so it is great for last-minute hosting.
If you enjoy feta in different dishes, you may also like these other feta recipes.
Warm Baked Feta Dip with Olive Gremolata — how to make Warm Baked Feta Dip with Olive Gremolata
Ingredients :
- For the Dip:
- 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 (use any type you prefer)
- 1/2 cup shredded mozzarella cheese
- 2 garlic cloves, finely grated
- 1/4 tsp crushed red pepper flakes
- For the Olive Gremolata:
- 1/2 cup pitted Castelvetrano olives
- 1/4 cup chopped pine nuts (or substitute with walnuts)
- 3 tbsp finely 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, pita bread, or pita chips
Directions :
- Prepare the Baking Dish: Preheat oven to 375ºF (190ºC). Lightly grease an 8×8-inch baking dish with non-stick spray.
- Make the Feta Dip: Crumble the feta in a large bowl with a fork until in small pieces. Add the chopped artichokes, Greek yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes. Mix until well combined.
- Transfer and Bake: Spread the mixture into the prepared baking dish. Bake for 28–30 minutes, until the edges are golden and the dip bubbles.
- Prepare the Olive Gremolata: Smash the olives gently with the flat side of a knife or mug to break them into pieces. In a bowl, combine smashed olives, pine nuts, parsley, lemon zest, olive oil, and a pinch of salt and red pepper flakes. Stir to mix.
- Assemble and Serve: Let the baked dip cool about 5 minutes. Top with the olive gremolata and serve warm with crostini, pita, or chips.
Warm Baked Feta Dip with Olive Gremolata — how to serve Warm Baked Feta Dip with Olive Gremolata
Warm Baked Feta Dip with Olive Gremolata is best served warm so it stays creamy.
Spoon onto crostini or warm pita for easy guests to grab.
Serve with a simple dessert later, like baked apples with vanilla ice cream for a full, easy menu.
Warm Baked Feta Dip with Olive Gremolata — how to store Warm Baked Feta Dip with Olive Gremolata
Cool the leftover dip to room temperature before storing.
Place in an airtight container and refrigerate for up to 3 days.
Reheat in a small oven-safe dish at 350ºF (175ºC) until warm, or microwave in short bursts, stirring between heating.
Warm Baked Feta Dip with Olive Gremolata — tips to make Warm Baked Feta Dip with Olive Gremolata
- Use whole-milk Greek yogurt for extra creaminess.
- Drain artichokes well to avoid a watery dip.
- Smash olives lightly so you still have texture in the gremolata.
- Let the dip rest 5 minutes after baking so it firms a bit and is easier to scoop.
Warm Baked Feta Dip with Olive Gremolata — variation
- Add chopped sun-dried tomatoes for a sweet tang.
- Swap pine nuts for walnuts or almonds if preferred.
- Stir in chopped roasted red peppers for more color and flavor.
Warm Baked Feta Dip with Olive Gremolata — FAQs
Q: Can I make Warm Baked Feta Dip with Olive Gremolata ahead of time?
A: Yes. Make the dip and keep it unbaked in the fridge for up to 24 hours. Bake when ready to serve and add gremolata fresh.
Q: Can I use a different cheese for Warm Baked Feta Dip with Olive Gremolata?
A: You can mix in a bit of goat cheese for tang, but feta gives the right salty, creamy base.
Q: What pan is best for baking Warm Baked Feta Dip with Olive Gremolata?
A: Use an 8×8-inch baking dish or similar oven-safe dish that holds the dip in a single layer. Buy it here.
Q: Is this dip gluten-free?
A: The dip itself is gluten-free. Serve with gluten-free pita or veggies to keep the whole snack gluten-free.
Warm Baked Feta Dip with Olive Gremolata
Ingredients
For the Dip
- 1 8-oz block feta cheese Crumble before mixing.
- 1 12-oz jar marinated quartered artichoke hearts, drained and roughly chopped Drain well to avoid watery dip.
- 1/2 cup plain whole-milk Greek yogurt Use for creaminess.
- 1/2 cup mayonnaise Use any type preferred.
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, finely grated
- 1/4 tsp crushed red pepper flakes
For the Olive Gremolata
- 1/2 cup pitted Castelvetrano olives Smash lightly for texture.
- 1/4 cup chopped pine nuts Or substitute with walnuts.
- 3 tbsp finely chopped fresh parsley
- 1 tsp lemon zest
- 3 tbsp extra-virgin olive oil
- pinch salt and crushed red pepper flakes
For Serving
- Grilled or baked crostini, pita bread, or pita chips For dipping.
Instructions
Preparation
- Preheat oven to 375ºF (190ºC) and lightly grease an 8×8-inch baking dish with non-stick spray.
- Crumble the feta in a large bowl with a fork until in small pieces. Add the chopped artichokes, Greek yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes. Mix until well combined.
Baking
- Spread the mixture into the prepared baking dish. Bake for 28–30 minutes, until the edges are golden and the dip bubbles.
Preparing Olive Gremolata
- Smash the olives gently with the flat side of a knife or mug to break them into pieces. In a bowl, combine smashed olives, pine nuts, parsley, lemon zest, olive oil, and a pinch of salt and red pepper flakes. Stir to mix.
Serving
- Let the baked dip cool about 5 minutes. Top with the olive gremolata and serve warm with crostini, pita, or chips.
