Hot Feta and Artichoke Dip Recipe

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1 vote | 506 views

One of my favorite recipes, which I've tweaked to my own preferences. For instance, the original recipe calls for pimentos, but I find them redundent as they add nothing to the flavor and little to the appearence. Since they're spendy anyway, I skip them altogether or replace them with finely diced kalamata olives to add to the Greek flavor.

Prep time:
Cook time:
Servings: 9-12
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Ingredients

Cost per serving $0.97 view details
  • 1 (14 oz) can Artichoke hearts, drained and chopped
  • 8 oz crumbled Feta cheese (I use fat free, so I can eat more:)
  • 1 cup Mayo (I also use lite or fat free)
  • 1/2 cup shredded Parmesan (or a parmesan/romano blend)
  • 1 clove of Garlic, minced (or more if you're a garlic fiend like me)
  • Optional: 4-6 Kalamata olives, drained, pitted & finely chopped
  • or 1 (2 oz) jar Pimentos

Directions

  1. Simply mix all ingredients well & spoon into a 9x9 baking dish
  2. Bake at 350* for 20-25 minutes or until lightly browned around the edges
  3. Serve hot with chopped veggies, crackers, or hors d'ourve sized bread slices

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Nutrition Facts

Amount Per Serving %DV
Serving Size 61g
Recipe makes 9 servings
Calories 271  
Calories from Fat 241 89%
Total Fat 27.26g 34%
Saturated Fat 7.41g 30%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 489mg 20%
Potassium 40mg 1%
Total Carbs 2.0g 1%
Dietary Fiber 0.5g 2%
Sugars 1.17g 1%
Protein 5.44g 9%
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