Easy Artichoke Feta Dip made with sheep’s milk feta! Flavorful, fresh, and perfect for a quick appetizer or savory snack.
Artichoke Feta Dip
12 ounces sheep’s milk feta
1/2 cup extra-virgin olive oil
1 can (13.75 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
Preheat oven to 350 degrees.
Place feta in middle of an oven safe dish. Sprinkle remaining ingredients around the cheese. Drizzle olive oil over the dish season with a pinch of salt & pepper.
Cover and tent with foil. Bake until heated through, about 40 minutes. For the last 10 minutes uncover.
Let cool slightly before serving with crackers or crostini.