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

Greek Artichoke Dip

All You MARCH 2014

  • Yield: Serves: 6
  • Cook time:35 Minutes
  • Prep time:25 Minutes
  • Cost Per Serving:$2.40


  • 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


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.


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

Nutritional Information

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

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Greek Artichoke Dip recipe