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Artichoke-and-Feta Dip

Name: Artichoke-and-Feta Dip
Prep time: 5 min
Total time: 45 min
Yield: Serves 6 to 8
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

Recipe photo courtesy of Marcus Nilsson

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

Source: Martha Stewart Living, December/January 2015

45 mins 5 mins Serves 6 to 8

Total Time Prep Yield

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.