Food & Cooking Recipes Appetizers Artichoke-and-Feta Dip 3.3 (57) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 7, 2017 Rate PRINT Share Prep Time: 5 mins Total Time: 45 mins Yield: 6 to 8 Serves Lemon zest, fresh oregano, and red-pepper flakes infuse the block of feta in this baked dip with tons of flavor. Cook Mode (Keep screen awake) Ingredients 12 ounces sheep's-milk feta ½ 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 ¼ teaspoon red-pepper flakes Directions 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. Marcus Nilsson Originally appeared: Martha Stewart Living, December/January 2015 Rate It PRINT