Martha Stewart Artichoke-and-Feta Dip

Martha Stewart Artichoke-and-Feta Dip is a warm, creamy baked appetizer with a block of sheep's-milk feta, tender artichoke hearts and lemon zest that comes together in 45 minutes. Save this simple party appetizer for spring brunches, game day or potluck nights, because it's an easy oven-baked recipe.

Pour the olive oil over the feta and scatter the lemon zest and oregano on and around it before baking. Without that oil bath the cheese dries out instead of turning soft and spoonable.

Martha bakes the feta as one whole block instead of crumbling it into a blended dip. The cheese stays in a creamy slab while the lemon zest, oregano and red-pepper flakes infuse it from the oil below.

Martha Stewart Artichoke-and-Feta Dip

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Course: AppetizerCuisine: American, MediterraneanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

280

kcal

A whole block of feta turns soft and spreadable as it bakes in olive oil with artichokes and lemon zest. Scoop it warm with crackers or crostini for a salty, bright bite.

Ingredients

• 12 ounces sheep's-milk feta
  

• 1/2 cup extra-virgin olive oil
  

• 1 can (13 3/4 ounces) quartered artichoke hearts, drained and cut in half
  

• 5 strips lemon zest
  

• 1 tablespoon packed fresh oregano leaves
  

• 1/4 teaspoon red-pepper flakes
  

Directions

• Preheat the oven: Preheat the oven to 350 degrees. Then set a 9-inch pie dish on the counter so it's ready to fill.
• Place the feta: Place 12 ounces sheep's-milk feta in the middle of the pie dish. Keep it as a whole block so it stays creamy instead of crumbling.
• Add the oil: Pour 1/2 cup extra-virgin olive oil over the cheese. It pools around the feta and carries the flavors into it as it bakes.
• Add the toppings: Sprinkle 1 can (13 3/4 ounces) drained and halved quartered artichoke hearts, 5 strips lemon zest, 1 tablespoon packed fresh oregano leaves and 1/4 teaspoon red-pepper flakes on and around the cheese. Spread the artichokes in an even ring so they soak up the oil.
• Cover and bake: Cover the dish with parchment-lined foil and bake for about 40 minutes, until the feta is heated through. The parchment keeps the lemon zest from touching the foil.
• Cool and serve: Let the dip cool slightly before serving. Then scoop it up with crackers or crostini while it's still warm.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Reynolds unbleached parchment paper, Microplane zester grater, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of sheep's-milk feta?

Cow's-milk feta works if that's what you can find, though it's usually saltier and a bit drier. Taste it first and skip any extra salt, since the cheese already brings plenty.

How long does leftover baked feta dip keep?

Cover it and refrigerate for up to 3 days. The feta firms up when cold, so warm it in a 350 degree oven for about 10 minutes before serving again.

Can I make this artichoke and feta dip ahead of time?

Assemble everything in the dish, cover it and chill for up to a day, then bake when guests arrive. Add a few extra minutes in the oven since it goes in cold.

What can I bake it in if I don't have a pie dish?

Any 9-inch baking dish or small cast iron skillet works as long as the feta fits in the middle with room for the oil. Keep the foil cover so the cheese heats evenly.

What's the most common mistake with baked feta dip?

Skipping the cover is the usual one, because uncovered feta dries out and the zest scorches. Keep the parchment-lined foil on for the whole 40 minutes.