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

56 Ratings

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

Martha Stewart Living, December/January 2015

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Recipe Summary test

prep:

5 mins

total:

45 mins

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

Directions

Step 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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Reviews

56 Ratings

5 star values: 8
4 star values: 13
3 star values: 21
2 star values: 12
1 star values: 2

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Artichoke-and-Feta Dip

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Artichoke-and-Feta Dip

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Artichoke-and-Feta Dip