Mediterranean Artichoke Dip

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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 16 servings
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Two 14-ounce cans 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


  1. Preheat the oven to 350 degrees F.
  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.
  3. Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!