Trisha Yearwood’s Warm Feta Dip with Artichokes
How to Make Chocolate Sea Salt Rugelach | Molly Yeh
How to Make Ricotta Dumplings and Mafalde | Rachael Ray
How to Make Red and Green Tortellini Wreaths
How to Make Pumpkin Parm Fries | Rachael Ray
How to Make Sweet Potato Souffles with Boozy Whipped Cream | TDa…
How to Make Fruit Crisp With Any Fruit—Fresh or Frozen | Tia Mow…
How to Make Sweet Potato Pancakes with Cranberry Compote
How to Make Roasted Tomato & Pepper Soup | Rachael Ray
How to Make Florentine Turkey Melts | Rachael Ray
TikTok Star Elyse Myers Embraces Awkward + We're Thankful for TH…
How to Make Pumpkin Bars with Pecan Streusel | Daphne Oz
How to Make Pumpkin Popper Mac | Rachael Ray
How to Carve Your Thanksgiving Turkey: Chef Sara Moulton Shares …
4 Common Thanksgiving Kitchen Disasters FIXED, Thanks to Chef Je…
She's Done It Again! Our Staffer's Mom Has Served Up ANOTHER Gen…
How to Make Twice Baked Aglio e Olio Spaghetti Squash | Rachael …
How to Make Dry-Brined Herb-Roasted Turkey with Ultimate Go-To G…
The Sopranos Podcast with Steve Schirripa + Michael Imperioli AL…
How to Make a Blood Orange Negroni | John Cusimano
Ingredients
- 1 14-ounce can artichoke hearts, drained and finely chopped
- 5 ounces feta cheese, crumbled
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 2-ounce jar pimientos, drained and diced
- 2 teaspoons minced garlic
- Pita chips or Melba toast, for dipping
Yield
Serves: 8
Preparation
Preheat the oven to 350°F.
In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan cheese, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips or Melba toast.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
