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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Adapted from a recipe by ad6faith on . Be sure the artichokes and pimentos are drained really well to keep the dip from being watery. Perfect for parties or holiday dinners. Serve with baguette slices, ciabatta bread, crackers, or veggies (it's a little too thick for the average potato chip). Ingredients:
1 (13 3/4 ounce) can artichoke hearts, rinsed, drained well and coarsely chopped |
8 ounces crumbled feta |
1/2 cup reduced-fat mayonnaise |
1/2 cup grated parmesan cheese |
2 ounces pimientos, rinsed, drained well and diced |
2 garlic cloves, minced |
1 tomato, chopped |
3 green onions, sliced |
Directions:
1. Preheat oven to 350F (175C). Lightly grease 9x9 inch baking dish.
2. Combine the artichoke hearts, feta, mayonnaise, Parmesan cheese, pimientos, and garlic in a bowl; blend thoroughly. Spoon into prepared baking dish.
3. Bake in preheated oven until top is bubbly and lightly browned, 20 to 25 minutes. Remove and garnish with tomatoes and green onions.
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