Best Mediterranean Artichoke Dip Recipes

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MEDITERRANEAN ARTICHOKE DIP



Mediterranean Artichoke Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 16 servings

Number Of Ingredients 13

Two 14-ounce cans artichoke hearts, drained and roughly chopped
1 cup mayonnaise
1/2 cup hummus
1/2 cup crumbled feta
1/2 cup pitted kalamata olives, chopped
1/2 cup pitted Castelvetrano olives, chopped
1/4 cup pimientos, chopped
1/4 cup sour cream
2 tablespoons roughly chopped fresh parsley
2 cloves garlic, minced
3 cups grated Monterey Jack cheese
1 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan.
  • Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!

MEDITERRANEAN FETA-ARTICHOKE DIP



Mediterranean Feta-Artichoke Dip image

This Mediterranean dip gets its spreadability from hummus, its color from arugula and red pepper-and its guarantee of popularity from artichoke hearts.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5

1 container (7 oz.) hummus
1/2 cup tightly packed arugula, coarsely chopped
1/2 cup chopped drained canned artichoke hearts
1/2 cup canned roasted red peppers, chopped
1 Tbsp. sliced black olives

Steps:

  • Spread hummus onto serving plate.
  • Top with remaining ingredients.

Nutrition Facts : Calories 30, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

MEDITERRANEAN ARTICHOKE DIP



Mediterranean Artichoke Dip image

A quick and zesty dip! Serve with rounds of sourdough toast or with a good sesame crisp. The anchovy really adds a depth of flavor that is not present in other artichoke dips... like them or not, give these little fishes a try in this dip! Makes 48 Tablespoons; 1 Tablespoon per serving on toasts or as a dip. Try this as a spread as well, it is delicious with lettuce and tomato on rye bread.

Provided by rsarahl

Categories     Spreads

Time 5m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 7

1 lemon
4 anchovy fillets, drained and patted dry with paper towel
2 (14 ounce) cans artichoke hearts, drained
1/2 cup loosely packed fresh parsley
1/2 cup grated parmesan cheese
1/2 cup light mayonnaise
1/4 cup olive oil

Steps:

  • Grate 1 tsp zest from the lemon, then squeeze and reserve 1 Tbsp juice.
  • Blend lemon zest and juice with remaining ingredients in a food processor or blender, until smooth.
  • Scrape mixture into a serving bowl.
  • Cover and chill if not serving immediately.
  • Will keep in the fridge for up to 1 week this way.

Nutrition Facts : Calories 32.4, Fat 2.3, SaturatedFat 0.5, Cholesterol 2.1, Sodium 103.3, Carbohydrate 2.4, Fiber 1, Sugar 0.3, Protein 1.1

MEDITERRANEAN SPINACH & ARTICHOKE DIP



MEDITERRANEAN SPINACH & ARTICHOKE DIP image

Categories     Condiment/Spread     Leafy Green     Appetizer

Number Of Ingredients 6

1/3 cup of olive oil
10 ounces of spinach, large stems removed
6 cloves of garlic, peeled and crushed
1 6 1/2 ounce jar of marinated artichokes, drained
1/2 cup of Greek yogurt
1 teaspoon of lemon juice

Steps:

  • Heat olive oil on medium-low heat, then add spinach. Add a good pinch of salt and stir often until the spinach wilts down. Let it cook till it becomes glossy, limp, and feathery in texture. Add the garlic and cook another minute or two, just until the raw taste is cooked out. Then add the artichokes to heat them through, which allows their brine to easily mix with the olive oil. Transfer the mixture to a food processor and add the yogurt and lemon juice. Pulse six to nine times or until just combined. Add additional salt and lemon juice if need be, then serve immediately or at room temperature.

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