Another great recipe from Trisha Yearwood, this warm dip is made with artichoke hearts, mayo, feta cheese and Parmesan.

Warm Feta and Artichoke Dip

You've probably tried the old standby Spinach and Artichoke Dip at some point, this is just a bit of a different take on that idea. We ate some of it with white corn tortilla chips, but I also had French bread in the house from the Homemade Roast Beef Po'Boys. I sliced off some of the tip end, buttered and then toasted the slices. Flipped them over, buttered and toasted the other side, and then top them off with some of the hot dip. Yum. Here's how to make it.

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©Deep South Dish

Adapted from Trisha Yearwood's cookbook Georgia Cooking in an Oklahoma Kitchen

Posted by Mary on April 10, 2010

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