15 Ways To Eat More Feta And Be Happier In Life

    Because with feta, everything is betta. (sorry)

    1. Spinach, Feta, and Artichoke Dip


    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


    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.

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