Another great recipe from Trisha Yearwood, this warm dip is made with artichoke hearts, mayo, feta cheese and Parmesan.

Warm Feta and Artichoke Dip

This Warm Feta and Artichoke Dip started with Whoopie Goldberg on The View.  If you ever watch the show, or know much about Whoopie, you know that she says she is a bit particular about what she eats. Well, when Trisha Yearwood was on The View this week promoting her newest cookbook, Home Cooking with Trisha Yearwood, she, of course, had some of her featured dishes on the table in front of the couch.  Whoopie picked up this Hot Corn Dip from the table and was raving about it, wanting everybody to try it. I was already considering the purchase but before the segment was over, I had ordered the new cookbook. I am such an easy sell when it comes to new cookbooks.

Anyway, by then I had a taste for a dip - I am also easily influenced by the suggestion of certain foods - and remembered this one from Trisha's previous cookbook, Georgia Cooking in an Oklahoma Kitchen. I pulled it off the shelf and happened to have everything on hand to make this dip, while I waited to pick up what I needed for the Hot Corn Dip and for my new cookbook to arrive.

You've probably tried the old standby Spinach and Artichoke Dip at some point, this is just a bit of a different take on that idea. We ate some of it with white corn tortilla chips, but I also had French bread in the house from the Homemade Roast Beef Po'Boys. I sliced off some of the tip end, buttered and then toasted the slices. Flipped them over, buttered and toasted the other side, and then top them off with some of the hot dip. Yum.

Here's how to make it.

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Warm Feta and Artichoke Dip

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 25 min |

Yield: About 4 to 6 servings

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Ingredients

• 1 (14 ounce) can artichoke hearts, drained and chopped
• 5 ounces feta cheese, crumbled
• 1/2 cup of mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 (2 ounce) jar chopped pimentos, drained
• 2 cloves of garlic, minced
• Sliced, toasted French bread, pita chips, Melba toast, corn chips or white corn tortilla chips, for dipping

Instructions

Preheat oven to 350 degrees F. Spray a pie plate with non-stick cooking spray. In a separate bowl, combine the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until well blended. Transfer to the pie plate and bake at 350 degrees F, uncovered, for about 25 minutes or until bubbly and lightly browned.

Serve with pita chips, melba toast, corn chips, or tortilla chips, or spread on sliced, toasted bread.

Serving Suggestion: Martha, one of our Facebook readers suggested this Fried Bowtie Pasta as a dipper and I thought it was an excellent idea! Cook pasta, drain and pat dry, then toss with flour that has been seasoned with Cajun or Creole seasoning and deep fry. Drain and sprinkle with Parmesan cheese while still hot. Leftovers can be stored and stay crispy.

Source: http://deepsouthdish.com

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©Deep South Dish

Adapted from Trisha Yearwood's cookbook Georgia Cooking in an Oklahoma Kitchen

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Spinach and Artichoke Dip

Posted by Mary on April 10, 2010

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