Artichoke and Feta Dip

Name: Artichoke and Feta Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings
Cuisine: Mediterranean
Ingredients: 10 oz (280 g) frozen or canned artichoke hearts, drained and chopped, drained, patted dry, and chopped into bite-sized pieces; 5 oz (140 g) crumbled feta cheese, crumbled into small bite-sized pieces; 3 oz (85 g) cream cheese, at room temperature; 2 cloves (6 g) garlic cloves, minced; 2 tablespoons (30 ml) fresh lemon juice, freshly squeezed; 3 tablespoons (45 ml) extra-virgin olive oil, divided, 2 tablespoons (30 ml) for the dip, 1 tablespoon (15 ml) for topping; ¼ cup (5 g) fresh dill, finely chopped; ¼ cup (10 g) fresh parsley, finely chopped; ¼ teaspoon (½ g) black pepper, freshly ground; ¼ teaspoon (1½ g) kosher salt; ¼ cup (25 g) panko breadcrumbs (optional); 2 tablespoons (15 g) grated Parmesan cheese, freshly grated (optional)

From the MyKitchenBank Kitchen

A warm, creamy Mediterranean dip that comes together in minutes. Tender artichoke hearts combine with tangy crumbled feta and rich cream cheese, brightened with fresh lemon juice and aromatic dill and parsley. Baked until bubbly and golden, it's an elegant appetizer that impresses every time. Serve warm with crackers, toasted bread, or fresh vegetables.

Prep: 15 min
Cook: 25 min
Wait: 3 min
Total: 43 min
Makes: About 2.5 cups

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Ingredients

10 servings

10 oz (280 g) frozen or canned artichoke hearts, drained and chopped, drained, patted dry, and chopped into bite-sized pieces
5 oz (140 g) crumbled feta cheese, crumbled into small bite-sized pieces
3 oz (85 g) cream cheese, at room temperature
2 cloves (6 g) garlic cloves, minced
2 tablespoons (30 ml) fresh lemon juice, freshly squeezed
3 tablespoons (45 ml) extra-virgin olive oil, divided, 2 tablespoons (30 ml) for the dip, 1 tablespoon (15 ml) for topping
¼ cup (5 g) fresh dill, finely chopped
¼ cup (10 g) fresh parsley, finely chopped
¼ teaspoon (0.5 g) black pepper, freshly ground
¼ teaspoon (1.5 g) kosher salt
¼ cup (25 g) panko breadcrumbs (optional)
2 tablespoons (15 g) grated Parmesan cheese, freshly grated (optional)

Equipment (4)

8×8-inch (20×20 cm) ceramic or glass baking dish
Medium mixing bowl
Measuring spoons and cups
Wooden spoon or flexible spatula

Steps

Before you start

Preheat oven to 375°F (190°C) with a rack positioned in the middle.
Drain frozen or canned artichoke hearts thoroughly and pat them dry with paper towels to remove excess liquid, which can dilute the dip.
Soften cream cheese at room temperature for 10 minutes so it combines smoothly without lumps.
Finely chop fresh dill and parsley just before mixing to preserve their vibrant flavor and color.

1
Combine base ingredients
- In a medium bowl, stir together the drained artichoke hearts, crumbled feta cheese, softened cream cheese, minced garlic, and fresh lemon juice until well combined.
- Some small lumps of feta and flecks of artichoke are fine—you're aiming for a slightly chunky, rustic texture rather than a smooth purée.
- The cream cheese acts as a binder and will help everything meld as it bakes.
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Ready when: Mixture is evenly combined with no large white streaks of cream cheese remaining
Tip: Don't overmix—vigorous stirring can break down the delicate artichoke pieces and make the texture mushy.
2
Fold in herbs and season
- Gently fold the fresh dill and fresh parsley into the mixture until evenly distributed.
- Add the freshly ground black pepper and kosher salt.
- Taste a small spoonful and adjust the seasoning as needed.
- Remember that feta and cream cheese contribute saltiness, so start with less salt than you might expect.
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Ready when: Herbs are evenly distributed throughout and the mixture smells fragrant
Tip: Add salt gradually—taste as you go. Feta is naturally salty, so you may need only a pinch of additional salt.
3
Transfer to baking dish
- Lightly coat the 8×8-inch (20×20 cm) baking dish with a thin layer of olive oil or cooking spray.
- Pour the artichoke mixture into the prepared dish and spread it into an even layer.
- Drizzle the remaining 1 tablespoon (15 ml) of olive oil evenly over the top.
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Ready when: Dip is spread evenly and glistens with olive oil
Tip: The olive oil on top will help the dip brown evenly and adds richness as it bakes.
4
Add optional topping
- If desired, mix the panko breadcrumbs and grated Parmesan cheese in a small bowl and sprinkle evenly over the dip.
- This adds a crispy, golden crust that contrasts beautifully with the creamy filling.
- The topping is optional but highly recommended for both visual appeal and textural contrast.
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Ready when: Breadcrumb mixture is evenly distributed over the dip
Tip: Toss panko and Parmesan together lightly so the Parmesan is distributed, or sprinkle them separately for more distinct texture layers.
5
Bake until bubblyOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven on the middle rack.
- Bake for 20–25 minutes, until the dip is bubbling around the edges and the top is golden brown (or light golden if no breadcrumb topping was added).
- The edges will bubble first, which is your signal that it's nearly ready.
- The mixture should look warm, inviting, and creamy.
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Ready when: Edges are bubbling vigorously and the top is golden brown or light golden
Tip: If the breadcrumb topping is browning too quickly before the edges bubble, loosely tent the dish with aluminum foil for the last 5 minutes, then remove it for the final few minutes.
6
Cool and serve
- Remove the baking dish from the oven using oven mitts—it will be hot.
- Let the dip rest for 2–3 minutes so it sets slightly and becomes easier to scoop.
- Transfer to a serving bowl if desired, or present it directly in the baking dish for a rustic, casual presentation.
- Serve warm with an assortment of crackers, toasted pita bread, crudités, or breadsticks.
- The dip will be piping hot, so warn guests before they dig in.
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Ready when: Dip is still steaming and warm but stable enough to scoop cleanly
Tip: If the dip cools before serving, reheat it covered with foil in a 300°F (150°C) oven for 5–10 minutes until warm again.

Good to know

Tips

For a smokier, deeper flavor, roast the garlic before mincing: cut a garlic bulb in half horizontally, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30–40 minutes until golden and soft. Cool, squeeze the softened cloves out, and use instead of fresh minced garlic.
This dip shines with quality ingredients: use good-quality feta (Greek or Bulgarian if available) and fresh herbs rather than dried. Dried herbs lose potency quickly and won't deliver the same aromatic flavor.
To make a vegan version, substitute dairy-free cream cheese and dairy-free feta (cashew-based or store-bought brands work well). The dip will be slightly less creamy but still satisfying with wonderful herb flavor.
Serve this dip on a beautiful platter surrounded by an assortment of accompaniments: whole-grain crackers, toasted pita chips, crispy breadsticks, fresh raw vegetables (bell peppers, cucumbers, cherry tomatoes, radishes), and olives. It's an elegant appetizer for entertaining.

Make ahead

Assemble the dip up to 1 day ahead: combine all ingredients in the baking dish, cover tightly with plastic wrap, and refrigerate. Add the breadcrumb topping just before baking. Bake directly from the refrigerator, adding 5–10 minutes to the baking time and watching for the edges to bubble and the top to brown.

Storage & reheating

Room temperature: keep covered for up to 2 hours. Refrigerator: store leftover dip in an airtight container for up to 4 days. Reheat gently in a 300°F (150°C) oven for 5–10 minutes, covered with foil, until warmed through. Freezer: transfer cooled dip to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as directed above. The texture will soften slightly after freezing but will still be creamy and delicious.

Substitutions

crumbled feta cheese → Goat cheese or ricotta salata. Use the same quantity. Goat cheese adds a tangier, creamier note; ricotta salata is slightly milder. Both work beautifully in this dip.
cream cheese → Sour cream or Greek yogurt. Use the same quantity. These add a tangy edge and lighter texture. The dip will be less rich but still creamy and delicious.
fresh dill → Fresh oregano, thyme, or mint. Use the same quantity. Oregano and thyme add an earthier Mediterranean flavor; mint adds brightness and a fresh note.
frozen or canned artichoke hearts, drained and chopped → Frozen spinach (thawed and squeezed dry) or roasted red peppers. Use the same quantity. Spinach creates a classic spinach-feta dip with similar creaminess; roasted red peppers add sweetness and a more vibrant color.