Pioneer Woman Mediterranean Artichoke Dip

Pioneer Woman’s Mediterranean Artichoke Dip is made with artichokes, mayonnaise, hummus, feta, olives, pimientos, sour cream, fresh parsley, garlic, Monterey Jack cheese, Parmesan cheese, salt, and black pepper creating a creamy and cheesy dip that ready in just 35 minutes!

Try More Pioneer Woman Recipes:

• Pioneer Woman Bagel Bombs
• Pioneer Woman Prairie Sushi
• Pioneer Woman Jalapeno Cheese Crisps

🧡 Why You’ll Love This Mediterranean Artichoke Dip Recipe:

• Bursting with Mediterranean flavors.
• Creamy and cheesy texture.
• Easy to make for gatherings.
• Versatile as a dip or spread.

❓ What Is Pioneer Woman’s Mediterranean Artichoke Dip Recipe?

Pioneer Woman’s Mediterranean Artichoke Dip combines artichoke hearts, olives, cheeses, artichokes, mayonnaise, hummus, feta, olives, pimientos, sour cream, fresh parsley, garlic, Monterey Jack cheese, Parmesan cheese, salt, and black pepper.

🧀 Pioneer Woman Mediterranean Artichoke Dip Ingredients

• Two 14-ounce cans of 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

🥘 How To Make Pioneer Woman Mediterranean Artichoke Dip

1. Set oven temperature to 350 degrees Fahrenheit.
2. Add the artichoke hearts, hummus, mayonnaise, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of Monterey Jack, and 3/4 cup of Parmesan to a large bowl, and season with salt and pepper. Toss to blend.
3. Place the mixture in an 8-inch baking dish. Sprinkle the remaining 1/4 cup of Parmesan and 1 cup of Monterey Jack on top.
4. Bake for about 25 minutes, or until the cheese is melted and bubbling.

💭 Recipe Tips

• Ensure artichoke hearts are well-drained to prevent excess moisture.
• Adjust seasoning to taste with salt and pepper.
• Experiment with different types of olives for varied flavors.
• Customize by adding extra herbs or spices for personal preference.

 🌮 What To Serve With Mediterranean Artichoke Dip?

Serve Mediterranean Artichoke Dip with Whiskey Carrots or Tennessee Onions, Baked Chicken Tenders,  Chicken Stuffed Crescent Rolls, Shredded Beef Tacos, Focaccia Bread,Beef Broccoli,Whiskey Meatballs or Beef With Snow Peas, Bagel Bombs, Jalapeno Cheese Crisps, Bierocks, Little Smokies.

🎚 How To Store Leftovers Mediterranean Artichoke Dip?

• In The Fridge: Refrigerate leftover Mediterranean artichoke dip in a sealed container for up to 4 days.
• In The Freezer: Freeze leftover Mediterranean artichoke dip in a freezer-safe container for 2 to 3 months.

🥵 How To Reheat Leftovers Mediterranean Artichoke Dip?

• Oven: Reheat leftover Mediterranean artichoke dip on a baking dish in a preheated oven at 350°F for 20 minutes until heated through.
• Stove: Warm gently leftover Mediterranean artichoke dip in a saucepan over low heat for 10 minutes, stirring occasionally.
• Microwave: Heat leftover Mediterranean artichoke dip on medium power in short 3-5 minutes stirring in between until heated evenly.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Pickled Eggs
• Pioneer Woman Deviled Eggs With Cream Cheese
• Pioneer Woman Little Smokies

Pioneer Woman Mediterranean Artichoke Dip Nutrition Facts

Amount Per Serving

• Calories 110
• Total Fat 11.7g
• Saturated Fat 2g
• Trans Fat 0g
• Cholesterol 12mg
• Total Carbs 1g
• Net Carbs 1g
• Dietary Fiber 0g
• Total Sugars 0g
• Protein 1g

Pioneer Woman Mediterranean Artichoke Dip

Author: Imen Dridi Cooking Method:Baking Cuisine:American, British Courses:Sides, Dip, Dinner, Lunch Recipe Keys: M Mediterranean Artichoke Dip

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:16 servingsCalories:110 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman’s Mediterranean Artichoke Dip is made with artichokes, mayonnaise, hummus, feta, olives, pimientos, sour cream, fresh parsley, garlic, Monterey Jack cheese, Parmesan cheese, salt, and black pepper creating a creamy and cheesy dip that ready in just 35 minutes!

Ingredients

• Two 14-ounce cans of 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

Instructions

1. Set oven temperature to 350 degrees Fahrenheit.
2. Add the artichoke hearts, hummus, mayonnaise, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of Monterey Jack, and 3/4 cup of Parmesan to a large bowl, and season with salt and pepper. Toss to blend.
3. Place the mixture in an 8-inch baking dish. Sprinkle the remaining 1/4 cup of Parmesan and 1 cup of Monterey Jack on top.
4. Bake for about 25 minutes, or until the cheese is melted and bubbling.

Notes

• Ensure artichoke hearts are well-drained to prevent excess moisture.
  Adjust seasoning to taste with salt and pepper.
  Experiment with different types of olives for varied flavors.
  Customize by adding extra herbs or spices for personal preference.

Keywords:Pioneer Woman Mediterranean Artichoke Dip