A hearty dip that pairs well with crudites, pita bread and more.
cans artichoke hearts, drained and roughly chopped
cup crumbled feta
cup pitted kalamata olives, chopped
cup pitted Castelvetrano olives, chopped
cup pimientos, chopped
cup sour cream
Tbsp roughly chopped fresh parsley
cloves garlic, minced
cups grated Monterey Jack cheese
cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
Preheat the oven to 350ºF.
In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan.
Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!