Ingredients:
1 (8-oz.) block feta cheese
1 (12-oz.) jar marinated quartered artichoke hearts, drained and chopped
½ cup plain whole-milk Greek yogurt
½ cup mayonnaise
½ cup shredded mozzarella cheese
2 cloves garlic, grated
¼ tsp. crushed red pepper flakes
Olive Gremolata:
½ cup pitted Castelvetrano olives, smashed and chopped
¼ cup chopped pine nuts
3 Tbsp. chopped fresh parsley
1 tsp. lemon zest
3 Tbsp. extra-virgin olive oil
Pinch of salt and crushed red pepper flakes
For serving: Grilled or baked crostini, grilled pita, or pita chips
Instructions:
Preheat oven to 375ºF. Grease an 8×8-inch baking dish.
In a large bowl, crumble the feta and mix with artichokes, yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes.
Transfer to the baking dish and bake for 28-30 minutes until bubbly and golden.
For the gremolata, combine olives, pine nuts, parsley, lemon zest, and olive oil in a bowl. Season with salt and chili flakes.
Remove the dip from the oven, let cool for 5 minutes, then top with the olive gremolata.
Serve warm with your choice of bread or chips.