Baked Feta and Artichoke Dip with Olive Gremolata - DeLallo

Ingredients

• 1 (12-oz.) jar DeLallo Marinated Artichoke Hearts, drained and roughly chopped
• 1 (8-oz.) block feta cheese
• ½ cup plain whole-milk Greek yogurt
• ½ cup mayonnaise
• ½ cup shredded mozzarella cheese
• 2 cloves garlic, grated
• ¼ teaspoon red pepper flakes
• ½ cup DeLallo Pitted Castelvetrano Olives
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• ¼ cup chopped pine nuts
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon lemon zest
• Pinch of salt and red pepper flakes