Artichoke Feta Dip: Creamy, tangy, super spreadable and perfect to mix up quickly! An ideal dip for any occasion.
Today’s post is kind of a new thing for me. I’ll share the Artichoke Feta Dip recipe below, but it’s different because I was approached by a company that has a pan they wanted me to use and see what I thought. I was given the pan but all of the opinions about the pan are my own. Let me tell you all about this pan…….
The pan is called a Master Pan. It arrived in a box with all these great pictures of how someone was making breakfast. Bacon, eggs, sausages, hash browns … yes, all in the same pan. You can see their website here where they show you the breakfast in the pan! The pan is divided into sections so that you can cook all different things in one pan at the same time, but the food stays separate. Think of those awesome lunch trays when you were a kid.
Here is a pic of what I cooked in the pan showing the different sections!
My husband was so excited when he saw the pan he was throwing out all the different ways we could use it. It’s perfect to use for when you have picky people (that doesn’t sound so nice, so let’s say when you have people who have dietary requests such as no onions in something.)
To test the pan I tried it before making my normal appetizers….and I love that I was able to make 2 sections of lasagne, one with meat and onions and one vegetarian. The other sections I did the garlic bread, and some sautéed peppers to put over the top. And the best part….when I was done there was only one pan to wash. Seriously, I used a sponge to wipe away the crispy cheese remnants and threw it in the dishwasher. It came out perfectly clean!
This pan was perfect to serve a bunch of different appetizers. You can see here I made all of these things in the Master Pan….. the BBQ Smokies, the Turkey Meatballs, the Feta Artichoke Dip, Baked Brie and the Herb Toasts. So many people have different likes and dislikes that it is nice to be able to serve a selection of appetizers. Having them all prepared in the Master Pan allowed for super easy cleanup because they were all cooked in the one non-stick pan.
The Master pan can be used on the stovetop or the oven. I actually used it both ways making these appetizers. I browned the turkey meatballs on the stovetop then added the bbq smokies, Artichoke Feta Dip and the Baked Brie to the pan and baked them all for 30 minutes.
Added bonus… I just served the appetizers right out of the pan! (Again, easy clean-up… no added serving dishes to wash!)
This recipe for Artichoke Feta Dip is my version of a dip I always have when I visit Minnesota. There is an Italian restaurant in St. Cloud called Ciati’s that serves this as an appetizer. It’s one of my favorites and it took my a while to get it right, but I think you will enjoy it.
It is simple to make, you just stir everything together then bake it in the oven. It does have a lot of ingredients, but each ingredient adds a depth to the dip. It’s delicious when served hot, but when I have leftovers I use it as a spread along with some ham and roll it up. I like it cold when its served with the ham (although you could heat it up too…. it’s just my personal preference!)
Why you should definitely check out the Master Pan:
Who doesn’t know picky eaters or love having many different food options while also having easy cleanup?
Are you cooking for fewer people these days? The divided sections are perfect to make smaller portions. This pan would be great to make some lasagna for one meal for my husband and me and then make a different day’s meal (such as grilled pepper and sausages) in the other sections. I’d be cooking all at once and just reheating when it came time to eat. Cooking once for several meals allows for less cleanup! (winning)
*** There are affiliate links in this post which allows me to receive compensation to defer the costs of producing this blog. But be assured all opinions expressed are my own.
- 1 14 ounce can Artichoke hearts, , drained
- 1/2 cup Mayonaise
- 8 ounces Cream Cheese, (softened)
- 6 oz feta cheese crumbled
- 1/2 cup Sour Cream
- 1/2 cup Cheddar cheese
- Sliced Olives
- Diced Red Peppers
- Mix Mayo, Cream cheese, feta, sour cream and 1/4 cup of cheddar cheese together.
- Slice artichoke hearts into quarters and squeeze out any excess water from them.
- Gently stir artichoke hearts into cheese mixture.
- Sprinkle remaining cheese over the top.
- Put into oven proof dish and bake at 325 for 20-30 mins until heated through.
- Sprinkle sliced olives and peppers over top before serving.
- Serve with crackers or bread toasts.
All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.
Serving Size:16 Servings
Amount Per Serving: Calories: 169Carbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g