You’re going to want to double this recipe because it’s going to go quick! Grilled Artichoke and Fresno Chili Whipped Feta Dip will be the star of the Big Game🔥 Yield: 6 servings Prep Time: 15 minutes Total Time: 15 minutes INGREDIENTS 6 ounces crumbled feta cheese ½ cup full fat Greek yogurt 3 tablespoons Mezzetta® Drizzle Extra Virgin Olive Oil, divided 1 clove garlic, grated 1 teaspoon lemon zest 1 tablespoon freshly squeezed lemon juice ½ teaspoon smoked paprika ¼ teaspoon ground cumin ¼ teaspoon black pepper 1 (16 ounce) jar Mezzetta® Grilled Artichoke Hearts, drained and roughly chopped 2 tablespoons Mezzetta® Fresno Chilis, roughly chopped, plus whole for serving Sliced fresh chives, to garnish Crackers, chips, toasted bread or vegetables for serving INSTRUCTIONS 1. In a food processor, blend the feta cheese, Greek yogurt, 2 tablespoons of olive oil, lemon zest, lemon juice, garlic, smoked paprika, cumin, and black pepper. Process until smooth and creamy. 2. Transfer to a bowl and gently fold in the chopped grilled artichoke hearts and Fresno chilis into the whipped feta mixture. 3. Spread the whipped feta mixture onto a shallow serving dish or bowl, creating swirls with the back of a spoon for texture. Drizzle the remaining tablespoon of olive oil over the dip. Garnish with a sprinkle of smoked paprika and sliced chives before serving with chips, crackers and crunchy vegetables. 4. Enjoy!
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