I know what you’re thinking, “really, Cheryl, artichoke dip? So boring. Everyone makes that and you can buy it pre-made everywhere.” Well, this one is different. Why? Feta cheese. I actually found this recipe on the underside of the lid of a container of crumbled feta cheese a long time ago. How long ago? I had made a copy of the recipe and when I pulled it out to make it today, I see it says “sell by Jul 04 03”. And I’ve made it countless times since. It’s delicious and super easy. In fact, once when I was out of town and Tony was invited somewhere for dinner, he offered to bring an appetizer. Then, of course, he called me asking what he should make. I suggested this. He did and it was a hit.
I’ve adapted it somewhat over the years. The original recipe calls for pimentos (blech) and two 4-ounce containers of feta cheese (of course it does; they want to sell more of their cheese; but I’ve found a couple of brands that come in 6-ounce packages and that works just fine) AND a whole cup of mayo; I’ve halved that.
PS When I say I made it today; I made it for no other reason than so I could write about it and photograph it. And now Tony is really excited because we get to eat it tonight!
Hot Feta Artichoke Dip
1 14-ounce can artichoke hearts, drained & chopped
6 to 8-ounce container crumbled feta cheese
1/2 cup mayonnaise
1/2 cup shredded Parmesan cheese
1 clove garlic
Mix all ingredients in a bowl. Spoon into pie pan or shallow baking dish. Sprinkle with paprika. Bake at 350° for 20-25 minutes until lightly browned. Serve hot with crackers or pita triangles.