Baked Feta and Artichoke Dip with Olive Gremolata

Ingredients:

For the Dip:

1 (8-oz.) block feta cheese

1 (12-oz.) jar marinated quartered artichoke hearts, drained and chopped

1/2 cup plain whole-milk Greek yogurt

1/2 cup mayonnaise

1/2 cup shredded mozzarella cheese

2 cloves garlic, grated

1/4 tsp. crushed red pepper flakes

For the Olive Gremolata:

1/2 cup pitted Castelvetrano olives, smashed and chopped

1/4 cup chopped pine nuts

3 Tbsp. chopped fresh parsley

1 tsp. lemon zest

3 Tbsp. extra-virgin olive oil

Pinch of salt

Pinch of crushed red pepper flakes

For Serving:

Grilled or baked crostini, grilled pita, or pita chips

Instructions:

Preheat Oven:

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