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15 Ways To Eat More Feta And Be Happier In Life

Because with feta, everything is betta. (sorry)

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INGREDIENTS

One 6-ounce can of artichoke hearts in water, drained, thinly sliced and patted dry

One 10-ounce package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel

3/4 cups finely grated fresh Parmesan

3/4 cups mayonnaise

3/4 cups sour cream

1/2 cup lightly toasted pine nuts

1/2 cup crumbled feta cheese

Zest of 1 lemon

1 tablespoon freshly squeezed lemon juice

1 garlic clove, peeled and crushed

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

DIRECTIONS

1. Place your oven rack in the center position and pre-heat the oven to 425 ℉.

2. In a mixing bowl, stir together the artichoke hearts, spinach, mayonnaise, sour cream, lemon zest and juice, the pine nuts, black pepper, salt, and 1/2 cup of the parmigiano cheese.

3. Rub the inside of a small baking dish with the crushed garlic, then discard the clove. Pour the mixture into the dish and spread top an even thickness, sprinkle the top with the remained 1/4 cup of parmigiano and the crumbled feta.

4. Bake until the top browns and the dip heats through, about 20-30 minutes. Remove from the oven and let cool slightly before serving with pita chips, or the crackers of your choice.

Save and print the recipe on Food52.

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