Baked Feta and Artichoke Dip with Olive Gremolata
Creamy Baked Feta and Artichoke Dip with Olive Gremolata dip served as an appetizer.
Keywords
- Italian Food
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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
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