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Artichoke and Feta Baked Dip – just in time for the Sweet Sixteen Basketball Games!

 
Just in time for the NCAA Sweet Sixteen Tournaments and the many basketball parties that will be happening.  And let’s not forget  the Easter dinner you have planned.  Don’t you need a quick appetizer to start off your holiday festivities.  This baked dip recipe is delicious. 
 
I had a craving for a baked dip the other day.  Now baked dips are not one of my hubby’s favorites, but he had no problem giving this one a try.  I really made it because it seems that all of the dips and snacks that come into our house lately are Jalapeno this and Spicy Buffalo Wing that and I wanted something that I liked.  This dip has flavor, but does not have you choking because it is either too spicy or too hot. Sorry hubby, but there 3 of us at home now and from time to time, buy something I like!  LOL!

Artichoke and Feta Dip

 
½ cup plain greek yogurt
⅔ cup  mayonaise
2 teaspoons minced garlic
8 ounces feta cheese crumbles ( you can add flavor by using a flavored crumble)
1 14-ounce can artichoke hearts (whole or quartered), roughly chopped
1 4-ounce can diced pimentos
½ cup shredded parmesan cheese
Pita or tortilla chips, for serving
Preheat oven to 350 degrees and grease a medium casserole dish (about 2 quarts) or deep pie dish.
In a large bowl combine all ingredients except for parmesan cheese, mix well. Spread mixture in the prepared dish. Sprinkle cheese on top of mixture. Bake for 15-20 minutes until cheese is bubbly. Serve with pita chips or tortilla chips.

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