Warm Feta Dip with Artichokes Recipe Trisha Yearwood Food Network

Trisha's Southern Feta artichoke Dip 14oz can drained artichokes

-1 (14 oz) can artichoke hearts, drained and finely chopped-4 oz crumbled feta-3/4 cup mayonnaise-1/2 cup freshly grated Parmesan cheese-1 (2 oz) jar diced pimientos, drained-1 garlic clove, minced Directions: Preheat oven to 350 F. Mix all ingredients together. Pour mixture into 8x8 baking dish.

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5 ounces feta cheese, crumbled 3/4 cup mayonnaise 1/2 cup freshly grated Parmesan cheese 1 jar (2 ounces) pimientos, drained and diced 2 teaspoons minced garlic Melba toast or pita chips, for dipping Preheat oven to 350 degrees F. In a medium bowl, stir together artichokes, feta, mayonnaise, Parmesan, pimientos, and garlic until combined.

This is the most amazing dip! The original recipe comes from Trisha

Step 1. Preheat oven 350F. In medium bowl, stir together artichokes, feta, mayonaise, Parmesan cheese, and garlic until combined. Transfer mixture to small casserole or glass pie plate and bake, uncovered, 25 minutes or until lightly browned. To serve, place casserole on a larger platter and surround with melba toast or pita chips.

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Preheat oven to 350 degrees F. Spray a pie plate with non-stick cooking spray. In a separate bowl, combine the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until well blended. Transfer to the pie plate and bake at 350 degrees F, uncovered, for about 25 minutes or until bubbly and lightly browned.

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Trisha Yearwood’s Warm Feta Dip with Artichokes Recipe Rachael Ray Show

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Preparation. Preheat the oven to 350°F. In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan cheese, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 25 minutes, or until lightly browned. To serve, place the dish on a larger platter.

Warm Feta Dip with Artichokes Recipe Trisha Yearwood Food Network

Instructions. Preheat oven to 350 degrees F. In a medium bowl, combine the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until combined. Transfer to a glass pie plate and bake uncovered for about 25 minutes or until bubbly and lightly browned. Serve with sliced bread, pita chips, or tortilla chips.

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Instructions. Preheat oven to 375ºF. Grease an 8x8-inch baking dish with non-stick cooking spray. Place block of feta cheese in a large bowl; use a fork to crush and crumble into small pieces. Add artichoke hearts, Greek yogurt, mayonnaise, mozzarella, garlic, and red pepper flakes; stir well to combine.

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One 14-ounce can artichoke hearts, drained and finely chopped; One 2-ounce jar pimientos, drained and diced; 2 cloves garlic, minced; 3/4 cup mayonnaise; 5 ounces feta cheese, crumbled; 1/2 cup grated Parmesan; Sea salt pita chips, for dipping

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Trisha Yearwood's Warm Feta Dip with Artichokes. Rachael Ray Show. Who knew that your canned artichoke hearts could wind up being the life of the party?! All you have to is mix your artichoke hearts with feta cheese, mayo, parmesan cheese, garlic and sweet pimientos, pop it into the oven for about 20 minutes and voila!.

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Preheat oven to 350°. In a medium bowl, stir together all ingredients except pita chips and Melba toast until thoroughly combined. Transfer mixture to a small casserole or glass pie plate. Bake uncovered, 25 minutes or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips or Melba toast.

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Trisha's Warm Feta Dip With Artichokes. Preparation Time 15 mins Cooking Time 25 mins Makes 1 1/3 cups. A Trisha Yearwood Recipe. Nutritional Information. Calories. 230 (Per 2 Tbsp.) Calories from Fat. 180 (Per 2 Tbsp.). 1 can (14 oz.) artichoke hearts, drained and finely chopped; 5 ounces feta cheese, crumbled;

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Directions. In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie.