Greek Artichoke Dip

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Time

Prep: 25 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 244
Fat 11 g
Satfat 6 g
Protein 11 g
Carbohydrate 24 g
Fiber 3 g
Cholesterol 33 mg
Sodium 648 mg

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

Preparation

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.

Note:

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

March 2014