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

INGREDIENTS

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

Paprika

DIRECTIONS

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.