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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!
We very much enjoyed this dip. We ate it on sourdough bread, on Scottish oat cakes and with chips. All good. Thanks for posting this yummy recipe. ZWT6 s