Artichoke and Feta Dip

By courtneyepowell

Ingredients

• 12 ounces sheep's-milk feta
• 1/2 cup extra-virgin olive oil
• 1 can (13.75 ounces) quartered artichoke hearts, drained and cut in half
• 5 strips lemon zest
• 1 tablespoon packed fresh oregano leaves
• 1/4 teaspoon red-pepper flakes

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Place feta in middle of a 9-inch pie dish. Pour oil over cheese; sprinkle remaining ingredients on and around it. Cover with parchment-lined foil and bake until heated through, about 40 minutes. Let cool slightly before serving with crackers or crostini.