Baked Greek artichoke feta dip
Greek cuisine · Dimitra's Dishes · ♥ 237 likes · 2.2K views · 3 min video
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Ingredients
Method
Techniques
- 2–3 whole scallions
Thinly slice two or three scallions and cook in a frying pan with about two tablespoons of olive oil over medium heat until soft and golden.
Greek artichoke feta dip
- 2 tbsp olive oil
- 2 cloves garlic cloves
Add two grated garlic cloves and warm through until fragrant, 20 to 30 seconds; take off the heat.
- 8 oz cream cheese
Add eight ounces of room-temperature cream cheese to the hot pan to soften, and mix with the scallions and garlic.
Melting in the cream cheese
- ¼ lemon zest of a lemon
- 1 cup Greek yogurt
- 1 tsp dried dill
- 1 tsp dried oregano
- freshly cracked black pepper
Add about a quarter of a lemon's zest, a cup of Greek yogurt, about a teaspoon each of dried dill and dried oregano, black pepper and six to eight ounces of crumbled feta.
Zest, yogurt, herbs and feta
- 6–8 oz feta cheese
- 1 can can of artichoke hearts
Drain a 14-ounce can of artichoke hearts and chop roughly and gently.
Combine everything in an 8 by 8 inch baking pan with the artichokes and a handful of shredded mozzarella; mix and spread out.
- shredded mozzarella cheese
Bake at 375F on the center rack for about 30 minutes until golden and bubbling; serve warm.