Feta Artichoke Dip With Almonds And Toasted Pitas Food

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.

WARM FETA DIP WITH ARTICHOKES

Steps:

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

ARTICHOKE-AND-FETA DIP

Steps:

• Preheat oven to 350 degrees. Place feta in middle of a 9-inch pie dish. Pour oil over cheese; sprinkle remaining ingredients on and around it. Cover with parchment-lined foil and bake until heated through, about 40 minutes. Let cool slightly before serving with crackers or crostini.

LAYERED HOT ARTICHOKE & FETA DIP

Steps:

• Heat oven to 350°F.
• Reserve 1/4 cup feta. Combine remaining feta with next 4 ingredients. Stir in 1/2 cup peppers.
• Spoon into 3-cup ovenproof dish; top with remaining peppers and feta.
• Bake 20 min. or until heated through; top with olives.

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.

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.

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.

SPINACH ARTICHOKE AND FETA DIP

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, chop the spinach, garlic, feta and artichoke hearts.
• In a medium bowl combine the artichoke mixture with the remaining ingredients, stirring to combine. Spoon into an 8" x 8" baking dish (or similar).
• Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly.
• Serve with cubed sourdough bread or tortilla chips.