Warm Baked Feta Dip with Olive Gremolata
A warm, creamy appetizer made with feta and topped with a fresh olive gremolata, perfect for parties or cozy snacks.
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.
Notes
Best served warm so it stays creamy. Let the dip rest 5 minutes after baking for easier scooping. May add chopped sun-dried tomatoes or swap pine nuts for walnuts or almonds.