Baked Artichoke and Whipped Feta Dip

One of my summer resolutions—yes, I prefer seasonal lists to one big yearlong one—was to host more people at my apartment. Not in the fancy dinner party sense, but in the “come by, sit on the floor around my coffee table, and leave by 8 p.m.” sense. It’s taken the edge off having people over and made regular connection feel a lot more approachable.

That said, I’m still always looking for ways to be a great host. So while these hangouts mostly involve yoga pants and zero makeup, I do want to impress with the snack selection. I’ve found that people love a bowl of sour cream, onion chips, and gummy worms just as much as anything else (trust me on that one), but they also love a good dip. This baked artichoke and whipped feta is my go-to — casual enough for a Tuesday, impressive enough that no one has to know that.

Ingredients You’ll Need for Baked Artichokes and Whipped Feta

This is definitely one of those low-effort, barely-a-recipe recipe. Remember that every ingredient really counts, which means that you should give yourself permission to reach for good-quality options (where you can find them) to get the most flavor out of everything.

Artichokes. I like canned and quartered artichokes in oil, but use what you can find.

Olive oil. Use the good stuff.

Feta cheese. Whole-block feta is better in this case than crumbled feta.

Yogurt or sour cream. Just a big scoop to help whip the feta together.

Lemon zest and juice. To help bright everything up.

Fresh herbs. Every one you can find. Cilantro, chives, mint, dill—use what you like, but the fresher the better.

Crackers or bread. For serving.

Notes for Success

With a short ingredient list and just a few steps, there are only a couple of things worth keeping in mind for the best results:

• First, dry the artichokes completely. This matters especially with canned artichokes packed in water, so squeeze out as much liquid as you can. It’s fine if they flatten a bit in the process; more surface area means more golden, crispy edges once they’re in the oven. We’re going for baked and browned, not steamed. If you can find artichokes packed in oil, instead, even better—the oil adds flavor and helps with crisping.
• Start with just a spoonful of yogurt or sour cream when whipping the feta. Scrape down the sides of the food processor every few pulses, and only add more if the mixture needs help smoothing out.
• For extra crunch, try chopped nuts or sesame seeds on top. If you want heat, a drizzle of chili crisp works beautifully—both are optional, but worth trying.
• This dish can be made ahead. Whip the feta with the lemon zest and store it in an airtight container for up to 48–72 hours. Add the fresh herbs just before serving.

Other Entertaining Dishes We Love

Since I’m always building out a repertoire of go-to dishes for easy hosting, here are a few others I keep coming back to:

Print