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Layered Hot Artichoke & Feta Dip

Layered Hot Artichoke & Feta Dip

This hot layered dip has one delicious ingredient after another: Neufchatel and Parmesan cheeses, artichokes, garlic, red pepper, olives… Need we say more?

Notes

Substitute:
Prepare using 1 tub (8 ounces) PHILADELPHIA 1/3 Less Fat than Cream Cheese.

Serving Suggestion:
Serve with WHEAT THINS Toasted Chips Multi-Grain or thin woven wheat crackers instead of/in addition to the ATHENOS Pita Chips Original.

Make Ahead:
Assemble dip as directed; refrigerate up to 8 hours. When ready to serve, bake, uncovered, at 350°F for 25 min. or until heated through.

Variation:
To serve as a cold dip, assemble recipe as directed. Refrigerate several hours or until chilled. Serve with the chips as directed. (No need to bake first.)

Make it Easy:
Do not layer ingredients in dish but combine all dip ingredients instead. Spread into 3-cup ovenproof serving dish, then bake as directed.

Ingredients

  • 1 pkg. (8 ounces) PHILADELPHIA Neufchatel Cheese, softened
  • 1 can (14 ounces) artichoke hearts, drained, chopped
  • 1/4 Cup KRAFT Grated Parmesan Cheese
  • 2 cloves garlic, minced
  • 1 small red pepper, chopped
  • 1 pkg. (3.5 ounces) ATHENOS Crumbled Reduced Fat Feta Cheese
  • 1 Tablespoon sliced black olives
  • ATHENOS Pita Chips Original

Warm Feta and Artichoke Dip

You've probably tried the old standby Spinach and Artichoke Dip at some point, this is just a bit of a different take on that idea. We ate some of it with white corn tortilla chips, but I also had French bread in the house from the Homemade Roast Beef Po'Boys. I sliced off some of the tip end, buttered and then toasted the slices. Flipped them over, buttered and toasted the other side, and then top them off with some of the hot dip. Yum. Here's how to make it.

For more of my favorite dip recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Warm Feta and Artichoke Dip

  • 1 (14 ounce) can artichoke hearts , drained and chopped
  • 5 ounces feta cheese , crumbled
  • 1/2 cup of mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 (2 ounce) jar chopped pimentos , drained
  • 2 cloves of garlic , minced
  • Sliced, toasted French bread, pita chips, Melba toast, corn chips or white corn tortilla chips, for dipping

Preheat oven to 350 degrees F. Spray a pie plate with non-stick cooking spray. In a separate bowl, combine the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until well blended. Transfer to the pie plate and bake at 350 degrees F, uncovered, for about 25 minutes or until bubbly and lightly browned.

Serve with pita chips, melba toast, corn chips, or tortilla chips, or spread on sliced, toasted bread.

Serving Suggestion: Martha, one of our Facebook readers suggested this Fried Bowtie Pasta as a dipper and I thought it was an excellent idea! Cook pasta, drain and pat dry, then toss with flour that has been seasoned with Cajun or Creole seasoning and deep fry. Drain and sprinkle with Parmesan cheese while still hot. Leftovers can be stored and stay crispy.

Check These Recipes Out Too Y'all!

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Ingredients

  • Cream Cheese&ndash You can use either full or low fat as long as it&rsquos in the block and not whipped. When it bakes you want the block for a more dense texture and a heartier consistency.
  • Feta Cheese&ndash Save yourself some money and buy a small block and crumble it yourself.
  • Mayonnaise&ndash Sorry folks, gotta use Kraft Real Mayo because anything else (Helmans, or Miracle whip) is too sweet. If you want to level up and make it even better you can make your own.
  • Artichoke Hearts&ndash you can get them sliced, but the quality is better if you buy them whole and slice them yourself. Get them in water instead of oil. The cheese in the dip will already create an amount of oil you don&rsquot want to add to.
  • Sour Cream&ndash The higher the fat content the thicker the sour cream.
  • Cheddar Cheese&ndash I like to get the white cheddar but white or yellow will work just the same.
  • Olives&ndash Green or black work&mdash slice them to bite-sized pieces
  • Red Peppers&ndash or pimentos&mdash these are mainly for the color to add to the presentation.
  • Add cheeses and mayo to bowl
  • Mixed with mixer
  • hand stir in artichoke hearts
  • Gently mixed
  • Place in skillet surrounded by bread and bake!

Hot Artichoke and Feta Dip

Bake up a hot, hearty appetizer that everyone will love, whether it's for a fancy party or the big game. Serve with veggies for a great nutrition boost.

Hot Artichoke and Feta Dip

Hot Artichoke and Feta Dip

Ingredients

  • 8 ounce(s) neufchatel cheese, softened
  • 1 3/4 cup(s) artichoke hearts, drained and chopped
  • 1/2 cup(s) shredded parmesan cheese
  • 2 cloves garlic, minced
  • 3/4 cup(s) chopped red peppers
  • 1/2 cup(s) crumbled reduced-fat Feta cheese
  • 1 tablespoon(s) sliced pitted ripe olives

Directions

Preheat oven to 350 degrees. Mix Neufchatel cheese, artichokes, Parmesan cheese and garlic until well blended. Spread into 3-cup ovenproof serving dish top with peppers and feta cheese. Bake 20 minutes top with olives. Serve with pita triangles or whole-grain crackers.


24 Incredibly Easy Dip Recipes Your Party Guests Will Obsess Over

Have your guests dip chips, crackers, or breadsticks into this caramelized onion and cheese appetizer.

In a hummus rut? Try this amazing spread instead.

Get the recipe.

When dinner guests begin to arrive, put out this warm and gooey pimiento cheese dip to tide them over until dinner is ready.

You can make this dip up to 3 days ahead and refrigerate.

All you need is 10 minutes to whip up this easy dip in 3 simple steps.

Smooth, rich, and fresh-tasting all at once, this easy dip is ready in minutes and complements a huge variety of veggies and other dippers, so you can serve whatever you have on hand.

You'll want to keep this tasty recipe&mdashfeaturing a creamy blend of cannellini beans, rosemary, garlic and lemon juice&mdashon hand year-round serve it as a dip for casual get-togethers or spread on crostini for a fancier affair.

When preparing this dish, opt for canned artichokes&mdashtheir soft texture makes them ideal for this bubbling, cheesy dip. In a time crunch? Prep and store the dip for up to three days in the fridge, then bake when you're ready.

Love buffalo chicken but hate the calories? This dip recipe has your number.

Get the recipe at Gimme Some Oven.

This ooey, gooey dip comes with its own delicious dippers.

Get the recipe at Season & Suppers.

Blue cheese and a hint of tabasco give this creamy yogurt dip some kick.

Butternut squash is fantastic in all sorts of dips. Here, it's roasted with citrus and sweet spices to concentrate the flavor, then pureed and seasoned with minced fresh sage.

This chunky dip is a specialty in the Gilan province of Northern Iran. Chef Serge Madikians makes his version with pomegranate in two forms: seeds and molasses.

Impress your guests without spending hours in the kitchen with this rich, zesty dip that takes only seconds to prepare.

Lox lovers will keep coming back for more of this quick and easy appetizer.

Guacamole is always an easy, delicious hit as a part of any party spread. This version gives the classic Mexican dip an Asian twist, and calls for savory sesame, soy sauce, and chili-garlic paste to give it a real punch.

With homemade refried beans and garden-fresh salsa and guacamole, our hearty appetizer delivers less sodium and more flavor, with only one-sixth the saturated fat and one-third fewer calories.

Having a healthy, flavorful appetizer on hand is a way to please all your dinner guests.

You can never go wrong with this go-to recipe.

Enjoy all your favorite Mexican flavors in one bite by layering refried beans mixed with cilantro and lime juice with guacamole, sour cream and shredded Cheddar cheese.

"The oozy, gooey deliciousness of queso flameado is as Texan as Friday night football. This dish is traditionally served flambé &mdash but the idea of pouring tequila on top and setting it on fire is a little scary, so we added the liquor to the mixture to get the flavor without the flames."


Mise En Place

  • Fresh spinach – torn by hand
  • One can of artichokes – drained and rinsed, chopped
  • One block of cream cheese- at room temperature (makes it easier to mix)
  • One block of Feta Cheese- crumbled
  • Greek Yogurt- I used 0% fat, use what you prefer
  • Ground Coriander Seed
  • Salt and Pepper
  • Two cloves of garlic
  • Onion Powder
  • Dried Oregano
  • Shredded Parmesan Cheese- Optional, to top dip
  • Olive Oil for Sauteing

The Best Savory Dip Recipes

This list of dips includes a lot of easy to make items that can whip up in under 30-minutes with a few slow-cooked items thrown into the mix. For those looking to add a snack night to their menu, this list is really good for getting ideas. You have classics, fun spins on them like the carrot hummus below, and of course a nice variety of healthy, not so healthy, and fun recipes to try.

Want more fun menu ideas? Check out some of our other menu collections below.


Artichoke Feta Dip

I wouldn’t call this artichoke feta dip kid-friendly. In fact, it wouldn’t qualify as a husband-friendly dip in my house. But you know what? It’s something I almost always make when I get together with girlfriends. Mainly because a. I know most women I hang with have an affinity for feta cheese like I do and b. most get-togethers with my lady-friends as of late have been without children and b. when women hangout, there’s always snacks, treats, or apps to pass. Women certainly know what goes well with girl-time: that’s good food, wine, and conversation. Someday my toddlers will give me that kind of satisfaction too… in about 20+ years I’m guessing!

Back to the girl-time: I’ve been lucky enough to be a part of a monthly mom’s dinner group organized by one of my good friends in our neighborhood. For the past few months, we’ve met at a local restaurant once a month and had time to mingle and eat, kid-free. This month’s dinner was set at a local blow dry bar [yes, there are beauty bars meant specifically for a nice blow out]. So not only did we all bring an appetizer, dessert, or drink to pass, we had someone blow-dry our hair! I didn’t want to leave….

When I thought about what dish I was going to bring to our blow-dry celebration, I knew it was going to be this artichoke feta dip. Unlike a traditional creamy dip, I opted to make half of the creamy goodness Greek yogurt and the other half well, the good creamy goodness: mayonnaise. Mixed together with two other cheeses and baked with artichokes, this dip screams girlfriends in my opinion! Oh and easy cleanup… which is something all women can appreciate!


Seven-Layer Antipasti Dip

1. In a food processor, puree the Gorgonzola and 1 package Neufchatel transfer to a bowl. Season with salt and pepper. Clean the processor bowl add the remaining package of Neufchatel and the pesto. Puree transfer to another bowl and season. Clean the processor bowl add the artichoke hearts and marinade, and the feta. Puree and transfer to a third bowl season.

2. Scatter the olives on the bottom of a 1 1/2-qt. glass dish. Spoon dollops of the Gorgonzola puree on top spread in an even layer. Spread the fig jam on top. Spoon dollops of the pesto puree on top spread in an even layer. Scatter 1 cup peppers on top. Spoon dollops of the artichoke puree on top spread in an even layer. Top with the remaining 1/2 cup peppers. Serve or cover and chill up to 4 hours. Serve with bread, crackers and breadsticks.


For the dip:

Spoon the hummus in a large trifle dish. Top with the cucumber, feta, red peppers, olives, artichoke hearts and mint. Drizzle with the Vinaigrette. Serve with the pita chips and/or crudités.

For the Versatile Vinaigrette:

Whisk together the vinegar, honey, mustard, garlic, salt and pepper in a medium bowl. Add the oil in a slow, steady stream, whisking constantly, until smooth.

Note: You can use a food processor to combine the oil and the acid, but it’s easy to overprocess the liquids and they can become thicker than gravy. If the dressing gets too thick, add water to thin the dressing do not add more oil, because that will only make the problem worse.


I didn&rsquot take a Cast of Characters photo because I really didn&rsquot know I was going to make this until I started making it. But here&rsquos what you need:

Canned artichokes
Baby spinach
Butter
Garlic
Flour
Milk
Salt & pepper
Cream cheese
Crumbled feta
Grated Parmesan
Grated Pepper Jack
Cayenne
Pita wedges, tortilla chips, or crackers

Drain the artichokes, then rinse them under cool water and set them aside for approximately 254 seconds.

Slice up three or four cloves of garlic&hellip

Then throw the garlic into the skillet with the butter. Cook it around for a couple of minutes over medium-low heat, just to get the oil really infused with the heavenly garlic flavor.

You know, I never thought of this. Garlic is heavenly in more ways than one. It smells and tastes delicious, of course. But also&hellipvampires don&rsquot like it.

Crank up the heat to medium-high and t throw a bag of spinach into the skillet with the butter and garlic.

Sprinkle in a little salt and pepper&hellip

Then cook it for a couple of minutes until it shrinks and wilts.

Pull the spinach out of the skillet and put it into a small strainer, applying a little pressure to squeeze out as much of the yumminess as possible.

Now the skillet is filled with a spinachy, buttery, garlicy liquid.

Next, throw in the artichoke hearts!

Cook the hearts around for several minutes, until most of the liquid cooks off and the artichokes develop a little color on the outside.

Then transfer the artichokes to a plate. Try not to eat them. This will be difficult.

Now we&rsquore-a-gonna make the dip.

Melt three tablespoons of butter in a pot or skillet, then sprinkle in an equal amount of flour.

Whisk this together to make a paste and cook it for a minute or two over medium-low heat.

Pour in 1 1/2 cups (give or take) of whole milk.

Stir it around and cook it for two or three minutes, or until the sauce is slightly thickened. Splash in more milk if it gets too thick!

Actually, don&rsquot. If you avert your eyes you won&rsquot how to make the best spinach artichoke dip ever.

Throw in a ding dang package of softened cream cheese and stir it around until it&rsquos all melted and combined.

Then grab some feta! It&rsquos sharp and miraculous.

Crumble it up and throw it in, too.

You&rsquoll want to eat this with a spoon. This is normal.

Throw in Parmesan! Because&hellipwhy not?

So would grated Pepper Jack! Then you&rsquoll get spice from two different places.

Throw it in and stir it all around until it&rsquos totally melted. At this point, give the sauce a taste and add more of whatever you think it needs!

Chop up the artichokes and throw them into the sauce&hellip

And throw it in. Then stir it all around, give it a taste, and make sure it has your blessing.

Pour the luscious mixture into a buttered casserole dish (or you could do small gratin dishes if you&rsquod like to spread it around a bit.

Top the casserole with a little more grated Pepper Jack.

Then throw it in a 375 degree oven and let the cheese get melted and slightly bubbly.

I didn&rsquot let the top get too brown, but you can let it go farther if you like that golden brown cheese thing.

To serve &rsquoem up, slice up some flatbread or pita bread into wedges.

Then throw the wedges on a baking sheet and warm &rsquoem up for a few minutes if you want. Or you could just leave them as is!


Watch the video: Hot Artichoke and Feta Dip Recipe. PHILADELPHIA Cream Cheese (October 2021).