ARTICHOKE, GRILLED PEPPER & FETA DIP

ARTICHOKE, GRILLED PEPPER & FETA DIP

ARTICHOKE, GRILLED PEPPER & FETA DIP
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People who say they can’t cook without it turning into a nightmare will love this recipe. It’s impossible to get anything less than a perfect result, and you won’t have any dirty dishes to do. Basically, you put all the ingredients in a bowl, wait 45 minutes, and dig in.

My fondness for warm dips is no longer a secret. I make them all year long and I have to say, they’re just as good in the summer. They’re heaven in the mid-afternoon, or poolside, or as an appetizer, or even for lunch, with lots of raw vegetables or some bread rolls.

Yes, this recipe is rich, but I think it’s perfect that way. Don’t ask me how to make it lighter, because I don’t know and wouldn’t want to find out. (No offense to those of you who wanted to ask, I’m just being silly. Since there’s no “mischievous grin” emoticon, I thought I should clarify, because you never know on the internet!). I generally eat healthy, and that includes treats like this where I don’t feel guilty or worry about how much I’ve eaten. 

  • ServesServes 6-8
  • Prep time10 min
  • Cook time45 min
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 1 1/2 cup (375 ml can) artichokes, drained and chopped
  • 1/2 cup store-bought roasted peppers, minced
  • 1 shallot, minced
  • 9 oz (2 sticks) cream cheese, at room temperature
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/3 cup feta cheese, cut into cubes
  • Salt and pepper, to taste

Steps

  1. Preheat the oven to 350˚F.
  2. In a large bowl, combine all the ingredients. Save some feta cheese for serving.
  3. Transfer to an oven-safe dish and cover with foil. Bake for 40 minutes.
  4. Crumble the feta cheese on top and serve with bread rolls or raw vegetables. 
Recipe published on August 19, 2018