Warm Feta and Artichoke Dip
A creamy, tangy dip featuring artichoke hearts, crumbled feta, and Parmesan baked until bubbly and golden. Sharp feta and bright pimentos balance rich mayo in this crowd-pleasing appetizer. Serve warm with crusty bread, pita chips, or tortilla chips at parties, game day, or casual gatherings. This version keeps the dip simple and rustic, letting quality ingredients shine without fussy additions.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees F and spray a pie plate with non-stick cooking spray.
- 2
Combine artichoke hearts, feta, mayonnaise, Parmesan, pimientos, and garlic in a bowl until well blended.
- 3
Transfer mixture to the prepared pie plate.
- 4
Bake uncovered for about 25 minutes or until bubbly and lightly browned.
- 5
Serve warm with pita chips, Melba toast, corn chips, tortilla chips, or sliced toasted bread.
Tips
Drain artichokes and pimentos thoroughly to prevent excess moisture that can make the dip watery during baking.
Use a shallow pie plate rather than a deep dish so the top browns evenly and the dip heats through in the stated time.
Prepare the dip mixture up to 1 day ahead, refrigerate covered, then bake just before serving for best texture.
Good to Know
Cover and refrigerate leftovers up to 3 days. Reheat gently in a 325 F oven for 10-15 minutes until warm.
Mix dip ingredients in the pie plate, cover, and refrigerate up to 24 hours. Add 2-3 minutes to baking time if baking from cold.
Transfer to a shallow serving bowl or serve directly from the baking dish. Keep warm on a slow cooker on low or in a warm oven at 200 F. Arrange dippers on a board nearby.
Common Mistakes
Do not skip draining artichokes and pimentos to avoid a soggy, wet dip.
Do not cover with foil during baking to avoid preventing browning on top.
Do not overbake beyond 30 minutes to avoid dryness and separated oil.
Substitutions
Dairy-Free Swaps
General Alternatives
deeper, earthier taste
FAQ
Can I make this dip ahead?
Yes, combine all ingredients in the pie plate, cover, and refrigerate up to 24 hours before baking. Add 2-3 minutes to baking time if starting from cold.
What if I want to keep it warm during a party?
Transfer the baked dip to a slow cooker set on low, or return it to a warm 200 F oven. Stir occasionally and add a splash of olive oil if it appears to dry out.
Can I freeze this dip?
Freeze unbaked dip in the pie plate up to 2 months. Thaw in the refrigerator overnight, then bake as directed, adding 5-10 minutes if still cold.