Ree Drummond’s Mediterranean Artichoke Dip | The Pioneer Woman | Food Network

Ree Drummond gives regular artichoke dip a Mediterranean twist with two kinds of olives, feta and more.
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Mediterranean Artichoke Dip
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 10 min
Yield: 16 servings

Ingredients

Two 14-ounce cans artichoke hearts, drained and roughly chopped
1 cup mayonnaise
1/2 cup hummus
1/2 cup crumbled feta
1/2 cup pitted kalamata olives, chopped
1/2 cup pitted Castelvetrano olives, chopped
1/4 cup pimientos, chopped
1/4 cup sour cream
2 tablespoons roughly chopped fresh parsley
2 cloves garlic, minced
3 cups grated Monterey Jack cheese
1 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan.

Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!

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Ree Drummond’s Mediterranean Artichoke Dip | The Pioneer Woman | Food Network


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