Artichoke-and-Feta Dip

 Ingredients

12 ounces sheep's-milk feta

 

 ½ cup extra-virgin olive oil

 

1 can (13.75 ounces) quartered artichoke hearts, drained and cut in half

 

5 strips lemon zest

 

1 tbsp packed fresh oregano leaves

 

¼ tsp red-chili flakes

 

 

 

Directions

 

Preheat oven to 350 degrees. Place feta in middle of a 9-inch pie dish. Pour oil over cheese; sprinkle remaining ingredients on and around it. Cover with parchment-lined foil and bake until heated through, about 40 minutes. Let cool slightly before serving with crackers. 

 

 

 

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