Baked Feta Cheese And Artichoke Dip With An Italian Cerniglia Olive

Ingredients Dip

1 – 8 ounce block feta cheese12 ounce jar marinated artichokes, drained1⁄2 cup whole milk Greek yogurt1⁄2 cup mayonnaise1⁄2 cup shredded mozzarella cheese2 garlic cloves, grated1⁄4 tsp dried crushed red pepper

Ingredients Gremolata

18 lg Cerniglia Olives1 Tbs lemon juice1 tsp lemon zest3 Tbs good olive oil1⁄4 cup pine nuts, toasted3 Tbs fresh parsley leaves, chopped1/4 tsp crushed red pepperDash salt & pepper

Optional Dippers

Bread slices, brushed with olive oil & toastedFresh sliced vegetablesCorn chipsTortilla chips

Directions

1. Preheat oven to 375 degrees2. Mash the feta with a fork, chop the artichokes, mix all of the dip ingredients together and place in an 8×8 baking pan.3. Place in oven to bake 25-30 minutes, until slightly bubbly and very lightly browned.2. While the dip is baking, prepare the Gremolata.3. Crush the olives with the back of a knife, remove the pit, roughly chop the olives.Toss all Gremolata ingredients together in a small bowl. Set aside.4. Remove dip from oven, top with Gremolata. Serve while warm with optional toasted bread, veggies and/or sliced vegetables.