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Playing Trisha Yearwood’s Warm Feta Dip with Artichokes


  • 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


Serves: 8


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.