Recipe by morgainegeiser
This tart and tangy appetizer is made from finely chopped artichokes combined with other tasty Greek favorites.
Top Review by Leggy Peggy
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.
- 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