feta and artichoke dip

Continuing on with our Memorial day theme:

This recipe was my dad’s signature and often singular contribution to party preparations (unless there was some chicken or burgers to char beyond recognition on the grill).  It is salty, spicy (can be adjusted to your taste), and a slightly different take on your traditional artichoke dip.  Plus it takes less than 5 minutes to make – seriously.  Serve with pita chips, crackers, bread slices, or anything else that isn’t overly salty (the feta cheese in the dip usually has enough salt to carry the dip and its bowl-to-mouth vessel, aka cracker). 

On a feta note, I recommend using french style feta, or another style if you can find it (typically stores like Whole Foods offer a few options), that is less salty than Greek style.  This time around I could only find Greek style in my local store.  It works in a pinch, but you have less control over salt content of the dip.  In this case, I would definitely serve with homemade (or store-bought unsalted) pita chips, bread slices, or veggies that don’t add their own significant sodium content.

Warning, it is addictive…     

Feta and Artichoke Dip

  • 7 oz of feta cheese (preferably french)
  • 1 small jar marinated artichoke hearts, liquid reserved
  • red pepper flakes to taste (can be omitted)
  • pepper

Crumble the feta into a bowl.

Either chop the artichoke hearts or break them up with your fingers and add to the feta. 

Add some of the reserved marinade from the artichokes (I use about 4 tablespoons and I think my dad sometimes used the whole jar) to the mix and combine.  The mixture of the artichokes and feta alone is dry (as seen in the above photo) – adding some liquid loosens the mixture, making it easier to scoop up with a pita chip or cracker.  The dip should remain chunky though.

Add red pepper flakes and pepper to taste.  Note that the longer the mix sits, the more spice will be distributed from the red pepper flakes.  Salt is typically not needed as feta is a very salty cheese.

Chill for an hour (or as long as two days) before serving, so that the flavors can mingle.  Let the dip come up to around room temperature when serving (easier to scoop then when it is ice-cold).

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