Spinach artichoke dips seem to be on every restaurant’s appetizer list these days, and I like them okay but have never been a big spinach fan. Feta cheese, on the other hand, is something I’m very fond of, so I was excited to find this recipe. It’s also one of those really easy recipes that tastes like it must have been really hard to make. You gotta love those!

　　

Ingredients

serves 8

　　1 14-ounce can artichoke hearts, drained and finely chopped

　　5 ounces feta cheese, crumbled

　　3/4 cup mayonnaise

　　1/2 cup grated Parmesan cheese

　　1 2-ounce jar pimientos, drained and diced

　　2 teaspoons minced garlic

　　Pita chips or Melba toast, for dipping

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

In a medium bowl, stir together the artichoke hearts, feta cheese, mayonnaise, Parmesan cheese, pimientos, and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips or Melba toast.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.