Wednesday, June 11, 2008

Warm Feta Dip with Artichokes

From Georgia Cooking in an Oklahoma Kitchen – Trisha Yearwood

1 14oz can artichoke hearts, drained and finely chopped
5oz feta cheese, crumbled
¾ C mayonnaise
½ C grated Parmesan cheese
1 2oz jar pimientos, drained and diced
2 tsp minced garlic
Pita chips or melba toast, for dipping

Preheat oven to 350.
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.

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