Hot Feta, Artichoke and Roasted Red Pepper Dip Recipe -
Hot Feta, Artichoke and Roasted Red Pepper Dip Recipe
  • READY IN 35 mins

Hot Feta, Artichoke and Roasted Red Pepper Dip

Recipe by  

"This dip was devoured at my recent party. The guests loved the extra kick that the feta and red peppers gave to classic artichoke dip. Serve with crackers, bagel chips, pita chips, et cetera!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the artichokes, peppers, feta, mayonnaise, and Parmesan cheese in a bowl; spread into the bottom of a shallow baking dish.
  3. Bake in preheated oven until bubbling on top, 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2008

This was excellent and the only reason I am not giving it 5 stars is due to the fact I made a few modifications. I replaced the mayo (not a fan) with light sour cream, reduced feta to one cup, adding one cup of mozzerella instead, added one large crushed garlic clove, fresh ground black pepper, and instead of just parmesan, I used a parmesan/romano/asiago blend. I also broiled it for an additional 5 minutes to crisp up the top. Served with pita chips. I think next time I might add jalapeno to give it some heat.

Most Helpful Critical Review
Jan 03, 2009

Too salty, needed more flavor and texture.

Dec 23, 2007

This was really yummy! I halved the recipe and added a clove of garlic, and ground pepper. I also added some monterey jack cheese as I had some that I needed to use up. This dip looked great, and it would look like a great Christmas-style dip if spinach was added. Personally, I would add a little less feta and more stringy cheese next time, but if you're a feta lover, go ahead and make this recipe as is. You won't be disappointed! UPDATE: Since I made this one for myself I wasn't able to eat the whole thing. I put the leftovers in the fridge and re-heated them the next day or two. It actually tasted better. Next time I make it, I'll assemble the ingredients and let it sit together for a couple of days. Awesome recipe.

Mar 16, 2009

The feta cheese was a really interesting change of pace in a hot dip, and I'll definitely make this again. I did substitute half of the mayo with sour cream as I know from experience that much makes dips a little too oily, and with the oil-packed peppers it would have been even worse. I also used half feta and half "italian blend" cheese, and as the feta flavor was pronounced enough I'm not sure I would have been too crazy about two cups of feta. Marinated artichoke hearts seasoned the dip nicely. The red pepper pieces look very festive in the dip and add great flavor - thanks for sharing.

Dec 21, 2008

Delicious dip! I am only giving it four stars because I made some changes just to up the flavors a bit. I changed the mayo to 1/2 C and added 1/2 sour cream. I also added a couple cloves of minced garlic, some black pepper, and 1/2 C mozzarella cheese, and dropped the feta down to 1 cup. I took this to BUNCO night and it was a big hit! Great recipe!

Jul 18, 2008

I baked it for a little longer and it was so good! We couldn't stop eating it! I also exchanged the mayo for sour cream, and used half feta and half shredded mozz cheese and it was so creamy and cheesy, a perfect combination.

Aug 24, 2008

yum yum .....................

Dec 02, 2009

Overall, the dip recipe is pretty good but I made a few modifications. First, I added only 1 cup of feta and replaced the 1 cup of mayo with 1/2 mayo and 1/2 cup of sour cream. I also added some sharp cheddar cheese, green onions, and olives. If you put the artichoke hearts into a food processor, you get a nice smooth, creamy dip texture.


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  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 1072 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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