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Artichoke-and-Feta Dip

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Lemon zest, fresh oregano, and red-pepper flakes infuse the block of feta in this baked dip with tons of flavor.

  • Prep:
  • Total Time:
  • Yield: Serves 6 to 8

Photography: Marcus Nilsson

Source: Martha Stewart Living, December/January 2015

Ingredients

  • 12 ounces sheep's-milk feta
  • 1/2 cup extra-virgin olive oil
  • 1 can (13.75 ounces) quartered artichoke hearts, drained and cut in half
  • 5 strips lemon zest
  • 1 tablespoon packed fresh oregano leaves
  • 1/4 teaspoon red-pepper flakes

Directions

  1. Preheat oven to 350 degrees. Place feta in middle of a 9-inch pie dish. Pour oil over cheese; sprinkle remaining ingredients on and around it. Cover with parchment-lined foil and bake until heated through, about 40 minutes. Let cool slightly before serving with crackers or crostini.

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