Prep Time
35 min
Yields
16 servings
A hearty dip that pairs well with crudites, pita bread and more.
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ingredients
2 14-oz
cans artichoke hearts, drained and roughly chopped
1
cup mayonnaise
½
cup hummus
½
cup crumbled feta
½
cup pitted kalamata olives, chopped
½
cup pitted Castelvetrano olives, chopped
¼
cup pimientos, chopped
¼
cup sour cream
2
Tbsp 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
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directions
Step 1
Preheat the oven to 350ºF.
Step 2
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.
Step 3
Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!