By Bring Baked Feta and Artichoke Dip with Olive Gremolata to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Baked Feta and Artichoke Dip with Olive Gremolata captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Baked Feta and Artichoke Dip with Olive Gremolata becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 (8-oz.) block feta cheese
1 (12-oz.) jar marinated quartered artichoke hearts, drained and chopped
½ cup plain whole-milk Greek yogurt
½ cup mayonnaise
½ cup shredded mozzarella cheese
2 cloves garlic, grated
¼ tsp. crushed red pepper flakes
Olive Gremolata:
½ cup pitted Castelvetrano olives, smashed and chopped
¼ cup chopped pine nuts
3 Tbsp. chopped fresh parsley
1 tsp. lemon zest
3 Tbsp. extra-virgin olive oil
Pinch of salt and crushed red pepper flakes
For serving:
Grilled or baked crostini, grilled pita, or pita chips
PREPARATION STEPS
Preheat oven to 375ºF . Grease an 8×8-inch baking dish .
In a large bowl, crumble the feta and mix with artichokes, yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes .
Transfer to the baking dish and bake for 28-30 minutes until bubbly and golden .
For the gremolata, combine olives, pine nuts, parsley, lemon zest, and olive oil in a bowl . Season with salt and chili flakes .
Remove the dip from the oven, let cool for 5 minutes, then top with the olive gremolata .
Serve warm with your choice of bread or chips .
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
