Total Time
Prep 10 mins
Cook 0 mins

This tart and tangy appetizer is made from finely chopped artichokes combined with other tasty Greek favorites.

Ingredients Nutrition


  1. Combine all ingredients in a food processor. Process with a steel blade until mixture is finely chopped.
  2. Chill several hours or overnight.
  3. Serve cold.
Most Helpful

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.

Leggy Peggy June 18, 2010

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!

JustJanS January 13, 2011

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!

LifeIsGood February 05, 2012