Warm and creamy baked feta artichoke dip with cream cheese, roasted red peppers, sour cream, garlic, and Parmesan. Delicious with tortilla chips, crackers, fresh veggies or slices of baguette.
- 8 small pitas, split them apart and cut them into 4 triangles
- 1 tablespoon olive oil
- salt and pepper
- 8 ounces cream cheese, at room temperature
- ½ cup sour cream
- 1 can (14 ounces) artichoke hearts, drained and finely chopped
- 1 jarred roasted red pepper, diced
- ⅔ cup crumbled feta cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon minced garlic
- butter, for greasing the pan
- Preheat oven to 350° F. Lay the pitas on baking sheets in one layer. Brush the tops with oil and sprinkle with salt and pepper. Bake 8 - 10 minutes or until browned and crispy.
- Meanwhile in a medium bowl stir the cream cheese and sour cream together until creamy and combined. Stir in the artichokes, peppers, feta, Parmesan, and garlic.
- Grease a small casserole dish with butter and spoon the dip into it. Bake 25 minutes. If the top isn't browned heat the broiler and cook 1 - 2 minutes or until lightly golden.
- Serve warm with the pita chips.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
It’s confession time.
I’m not a huge fan of warm dips, namely the famous spinach artichoke dip everyone seems to go gaga over.
I’ll take a cold french onion or spinach vegetable dip over that one any day.
Not because I don’t like spinach and artichokes. The exact opposite is true.
I love them, both together and separately.
I just don’t love that dip even though I want to. Tried to. Maybe it’s just that I never had one worthy enough.
So that’s why I briefly thought of injecting some spinach into this one but slapped my hand back.
Artichokes and feta are the stars here so I kept it that way.
What I did do is swap out the mayonnaise in the original for cream cheese and a little sour cream and trade in the pimentos for roasted red peppers.
There’s also Parmesan cheese and garlic to round things out.
Whatever that means.
You can also make them both ahead of time for a party or game day. Just refrigerate and bake off the dip when you’re ready.
Every bite is filled with tangy, creamy flavor that pops out at you like a surprise party.
A total flavor explosion.
Now I can definitely see it being made into a spinach artichoke dip.
One completely worthy of my adoration.