Warm Feta and Artichoke Dip

(Republished from a posting on Deep South Dish. Originally published here.)

Warm Feta and Artichoke Dip

Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings


  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 5 ounces feta cheese, crumbled
  • 1/2 cup of mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 (2 ounce) jar chopped pimentos, drained
  • 2 cloves of garlic, minced
  • Sliced, toasted French bread, pita chips, Melba toast, corn chips or white corn tortilla chips, for dipping


Preheat oven to 350 degrees F. Spray a pie plate with non-stick cooking spray. In a separate bowl, combine the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until well blended. Transfer to the pie plate and bake at 350 degrees F, uncovered, for about 25 minutes or until bubbly and lightly browned.

Serve with pita chips, melba toast, corn chips, or tortilla chips, or spread on sliced, toasted bread.

Serving Suggestion: Martha, one of our Facebook readers suggested this Fried Bowtie Pasta as a dipper and I thought it was an excellent idea! Cook pasta, drain and pat dry, then toss with flour that has been seasoned with Cajun or Creole seasoning and deep fry. Drain and sprinkle with Parmesan cheese while still hot. Leftovers can be stored and stay crispy.

Comments are closed.