Prep 10 mins
Cook 0 mins
This tart and tangy appetizer is made from finely chopped artichokes combined with other tasty Greek favorites.
- 1 (1 lb) can artichoke heart, drained and coarsely chopped
- 1⁄4 cup crumbled feta cheese
- 1 (2 ounce) jar chopped pimiento, drained
- 2 tablespoons chopped onions
- 2 garlic, gloves chopped
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- Combine all ingredients in a food processor. Process with a steel blade until mixture is finely chopped.
- Chill several hours or overnight.
- Serve cold.
Delicious dip and so easy to make. I have industrial-size jars of artichoke hearts and pimento, so I guessed a bit on quantities. I used about 10 ounces of artichokes and 1 1/'2 ounces of pimento -- figuring that drained weight is about 60-70 per cent of the actual posted weight. I still thought something was lacking so added about 1/4 cup of flat-leaf parsley and a very generous hit of salt. Sorry that I missed getting a photo. I finished making it just before I was dashing out the door to take it to an event. Then I let someone else take home the leftovers. I hope to make it again soon and post a photo. Thanks for posting.
I made this 24 hours ahead to allow the flavours to come together. We and our guests loved this and couldn't stop eating it. I made no changes to your recipe, but we all agreed the dip tasted better as it softened and came to room temperature. I WILL be making this reasonable low fat treat again and again and am so glad I found it!
Delicious appetizer. I love artichokes and feta so I was pretty sure this recipe would be a winner. I love the consistency; perfect for spreading on crackers or for dipping veggies. The flavor is perfect; just enough oregano, garlic and lemon juice. I omitted the pimento. Thanks for a winner!