Tomato, Artichoke & Feta Bread Dip
Servings: 1 9" Casserole Dish
Tomato, Artichoke, and Feta Bread Dip baked low and slow until the cherry tomatoes burst, the feta melts into a creamy sauce, and the roasted garlic sweetens the whole dish. Served straight from the oven with a fresh sourdough loaf for dipping. The easiest impressive appetizer you will ever put on a table.
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Ingredients
- 1 Fresh Sourdough Loaf
- 12 oz Cherry Tomatoes
- 8 oz Block Feta Cheese
- 1 Head of Garlic
- 1 8oz Jar of Artichoke Hearts
- ¼ cup Fresh Parsely (chopped)
- 1 tbsp Italian Seasoning
- Olive Oil (for drizzling)
Instructions
- Pre-heat the oven to 400°F. Add the cherry tomatoes to a 9” casserole dish. Cut the top of the garlic head off and place the entire head into the center of the casserole dish.
- Break the feta into 1” pieces and place them evenly over the tomatoes, then add the artichoke hearts throughout as well. Top with the parsley, Italian seasoning, and a generous drizzle of olive oil.
- Cover the dish with foil and bake for one hour.
- Once baked and bubbling, remove the garlic. Gently mix the ingredients together with a fork to break apart the tomatoes. Squeeze the roasted garlic between a pair of tongs to release the softened garlic back into the warm dip.
- Serve with fresh bread and enjoy!