Ingredients
Scale
- 1 (12-oz.) jar artichoke hearts
- 2 garlic cloves
- 1 tsp lemon zest
- 3 tbsp fresh parsley
- 1/2 cup Castelvetrano olives, pitted
- 1/2 cup mayonnaise
- 1/4 tsp red pepper flakes
- 3 tbsp extra-virgin olive oil
- 1 (8-oz.) block feta cheese
- 1/2 cup mozzarella cheese
- 1/2 cup plain Greek yogurt
Instructions
- Preheat your oven to 375°F (190°C).
- Drain and coarsely chop artichoke hearts. Finely chop garlic and parsley.
- In a mixing bowl, combine chopped artichokes, garlic, lemon zest, parsley, olives, mayonnaise, and red pepper flakes.
- In a baking dish, layer half of the mixture followed by crumbled feta and mozzarella cheeses. Repeat the layers.
- Drizzle olive oil on top and sprinkle pine nuts.
- Bake for about 30 minutes or until golden brown and bubbly.
- Let cool slightly before serving with crostini or pita chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of the dip (approximately 130g)
- Calories: 295
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg