Best Feta Artichoke Dip With Almonds And Toasted Pitas Recipes

WARM FETA DIP WITH ARTICHOKES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.

HOT FETA ARTICHOKE DIP

Steps:

• 1. Preheat oven to 350-degrees. Lightly grease 9x9 inch baking dish or deep pie plate. Combine the artichoke hearts, feta, mayonnaise, Parmesan cheese, pimientos, and garlic in a bowl; blend thoroughly.
• 2. Spoon into prepared baking dish. Bake in preheated oven until top is lightly brown, 20 to 25 minutes or until heated through and lightly browned. Garnish with tomatoes, black olive slices and green onions if desired. Serve with sliced, toasted French bread pita bread, focaccia, ciabatta bread, bagel toast, crackers or even tortilla chips.

FETA ARTICHOKE DIP

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 9-inch pie plate.
• Bake 20 to 25 min. or until heated through.

FREGOLA WITH ARTICHOKES, FETA, TOASTED ALMONDS AND HERBS

Steps:

• Put lemon juice and artichokes into a bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water. Trim away the dark skin from the base, and the bottom of the stem. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any purple leaves. Cut the artichokes into 1/2-inch-wide pieces.
• Put the almonds in a saucepan over medium heat. Toss occasionally until golden. Transfer to a bowl.
• Add 6 cups water to the saucepan with 1/4 cup oil, 1 tablespoon salt, the garlic and red pepper flakes. Bring mixture to a boil. Add the artichokes; lower the heat, cover, and simmer until tender, 5 to 7 minutes. Remove artichokes with a slotted spoon to a large bowl.
• Bring the cooking water to a boil, add the fregola or couscous, lower heat and simmer until tender, 8 to 12 minutes; drain. Add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt and the pepper to the bowl of artichokes. Sprinkle with cheese and drizzle with 2 tablespoons oil. Toss gently.

LAST MINUTE HOT FETA & ARTICHOKE DIP

Steps:

• Heat oven to 350°F.
• Mix all ingredients except nuts in 9-inch pie plate.
• Bake 15 min. or until heated through, stirring after 8 min.
• Sprinkle with nuts.

HOT FETA ARTICHOKE DIP

Steps:

• Preheat oven to 350°.
• Mix all ingredients together.
• Place mixture in a pie pan.
• Bake 20- 25 minutes or until slightly browned.
• If you like top with tomatoes and green onions.
• Serve with pita bread, bagel toast, crackers or even tortilla chips.

ROASTED RED PEPPER, FETA AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees.
• Mix mayo and cream cheese until blended.
• Add red peppers, artichokes, seasonings and feta cheese.
• Place in a casserole dish.
• Sprinkle with parmesan cheese.
• Bake for 20-25 minutes or until mixture bubbles.

FETA-AND-DILL-STUFFED ARTICHOKES

Steps:

• Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2-inch pieces (you should have 4 cups). Spread in a single layer on a rimmed baking sheet; dry in oven, 10 to 15 minutes. Let cool.
• Stand artichokes in a saucepan just large enough to hold them. Add water until 3/4 inch up sides of pan; bring to a boil. Reduce to a simmer, cover, and steam until artichokes are tender, 30 to 35 minutes. (Add more water as needed.) Transfer to a plate; let cool, then slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.
• Preheat oven to 375 degrees. In a bowl, combine bread, oil, cheese, dill, and broth. Season mixture and insides of artichokes with salt and pepper. Divide stuffing among artichokes, mounding tops; drizzle with oil. Place in an oiled baking dish; bake until heated through and tops are golden brown, about 25 minutes. Drizzle with more oil, top with dill sprigs, and serve.

FETA ARTICHOKE DIP WITH ALMONDS AND TOASTED PITAS

Steps:

• FOR DIP: Preheat the oven to 350 degrees. Spread the almonds onto a cookie sheet. Toast for 10 minutes. Set aside. Combine all other ingredients into a mixing bowl. Add ½ of the almonds to the mixture. Pour mixture into a baking dish and top with the rest of the almonds. Cover with foil. Bake for 20 minutes at 350 degrees. After 20 minutes, remove foil and continue to bake 10 more minutes. FOR PITAS: Slice pitas into triangular wedges. Toss them in a large mixing bowl with olive oil and salt to taste. Toast them in the oven for 10 minutes at 350 degrees.