I love spinach and artichoke dip, but was very intrigued when I came across this recipe. One of my favorite pizza places makes a killer creamy artichoke dip, and this recipe reminded me of their version, but with the twist of feta cheese. I modified this recipe from Deep South Kitchen
, and was very pleased with the result. I brought this up to Door County with me, and my friends and I devoured it quickly. I added a bit of sour cream and mozzarella cheese to make it a bit creamier an mellow out the mayo flavor. The dip was delicious, and I can't wait to make it again. I also think that this would be great in a crockpot for easy travel to a potluck or get together, or perhaps as March Madness party (Go Wisconsin and Kentucky!)?
1 (14 ounce) can artichoke hearts, drained and chopped
6 oz feta cheese, crumbled
1/2 cup of mayonnaise (I use light olive oil mayo)
1/4 light sour cream
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1 (2 ounce) jar chopped pimentos, drained
1/2 tsp black pepper
Sliced, toasted French bread or Tortilla Chips
Preheat oven to 350 degrees. Spray a circular baking dish with cooking spray. In a separate bowl, combine the artichoke hearts, feta, mayonnaise, sour cream Parmesan, pimientos and mozzarella until well blended. Season with black pepper. Transfer to the baking dish and bake at 350 degrees, uncovered, for about 25 minutes or until bubbly.
Labels: appetizers, cheese, gluten free, original recipe, tailgating, vegetarian