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| Another great recipe from Trisha Yearwood, this warm dip is made with artichoke hearts, mayo, feta cheese and Parmesan. |
Warm Feta and Artichoke Dip
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.
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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
Ingredients
Instructions
- 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
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
©Deep South Dish
Adapted from Trisha Yearwood's cookbook Georgia Cooking in an Oklahoma Kitchen☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
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Spinach and Artichoke Dip
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