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Greek Artichoke Dip

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 25 mins
Cook time 35 mins
Yield Serves: 6

Ingredients

  • 1/4 cup plus 2 Tbsp. freshly grated Parmesan
  • 4 ounces reduced-fat cream cheese, at room temperature
  • 1 cup fat-free sour cream
  • 4 ounces feta, crumbled (about 1 cup)
  • 1 8-oz. box frozen artichoke hearts, thawed, patted dry and roughly chopped
  • 4 scallions, thinly sliced (about 1/2 cup)
  • 1/2 small red onion, finely chopped (about 1/3 cup)
  • 1/3 cup pitted kalamata olives, chopped
  • Finely grated zest of one lemon (about 1 Tbsp.)
  • 2 teaspoons chopped fresh oregano
  • 1/4 teaspoon pepper
  • Pita wedges or chips, for serving

Nutrition Information

  • calories 244
  • fat 11 g
  • satfat 6 g
  • protein 11 g
  • carbohydrate 24 g
  • fiber 3 g
  • cholesterol 33 mg
  • sodium 648 mg

How to Make It

  1. Place rack in top third of oven and preheat to 375°F. Mist a 9-inch pie plate with cooking spray.

  2. Put 1/4 cup Parmesan and rest of ingredients (except pita wedges or chips) in a bowl; mix well. Spread in baking dish; sprinkle with reserved 2 Tbsp. Parmesan. Bake until bubbling, about 30 minutes. Turn broiler to high; broil until top is golden, 2 to 3 minutes, watching to be sure dip doesn't burn. Let cool 5 minutes. Serve hot with pita wedges or chips.

Cook's Notes

This recipe was previously published in All You, May 2013.