This Warm Feta Dip With Artichokes is an easy and crowd pleasing appetizer with feta, artichokes, and pimentos.
In the food blogging world, Thanksgiving is pretty much the Super Bowl. Most food bloggers have made a version of your typical Thanksgiving meal two times over, probably months ago, and now are sharing all of their delicious recipes. And yet the past three weeks I’ve been…oh…at the beach twice, eating out like it’s my j-o-b, and haven’t spent a whole lot of time on my computer getting all of my recipes ready to share with you. I’ve had my parents and my in-laws in town and family always comes first. This dip is from Trisha Yearwood’s Georgia Cooking in an Oklahoma Kitchen cookbook. We’ve been a part of Garth and Trisha’s charity Teammates For Kids for 8 years now and she is one of the most down to earth people I’ve met. I would like to think that she knows me from over the years but if anything I think she probably only recognizes me as the girl who is pregnant every year at their event. Everything I’ve made from her cookbook is awesome. This dip is warm feta, artichokes, and pimentos. What the heck are pimentos? All I think of are the red things inside of olives. They actually are red, heart-shaped chili peppers that are slightly sweet and not spicy at all. They add the perfect amount of sweetness to the salty feta and give the monotone dip a pop of color. I had the freshest, softest loaf of bread to serve with this. Usually I like toasted baguettes but the soft sliced bread was divine.
|Warm Feta Dip With Artichokes|| |
- 1 (14 ounce) can artichoke hearts, drained and finely chopped
- 5 ounces feta cheese, crumbled
- ¾ cup of mayonnaise
- ½ cup grated Parmesan cheese
- 1 (2 ounce) jar chopped pimentos, drained and diced
- 2 teaspoons minced garlic
- Sliced bread, pita chips, or tortillas for dipping
- Preheat oven to 350 degrees F. In a medium bowl, combine the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until combined. Transfer to a glass pie plate and bake uncovered for about 25 minutes or until bubbly and lightly browned.
- Serve with sliced bread, pita chips, or tortilla chips.