Greek Artichoke Dip

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

Yield: Serves: 6
Cost per Serving: $2.40
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 244
  • Fat: 11g
  • Saturated fat: 6g
  • Protein: 11g
  • Carbohydrate: 24g
  • Fiber: 3g
  • Cholesterol: 33mg
  • Sodium: 648mg

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. 1. Place rack in top third of oven and preheat to 375°F. Mist a 9-inch pie plate with cooking spray.
  2. 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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greek Artichoke Dip Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy