Trisha Yearwood’s Warm Feta Dip with Artichokes

by Rachael Ray Show Staff 9:00 AM, December 8, 2014

Aired December 8, 2014

Serves 8

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


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.