Give your hot cheesy artichoke dip a Greek makeover with oregano, basil and kalamata olives. Dip in bread cubes fondue-style or scoop it up with fresh pita wedges.

Yield: Makes 3 cups.



  • 1/2 cup salted butter
  • 3 tbsp all-purpose flour
  • 1 cup milk (2%)
  • 1 cup shredded feta cheese
  • 4 oz cream cheese, cubed
  • 1 can (14 oz/398 mL) artichoke hearts, drained and chopped
  • 1/2 cup chopped pitted kalamata olives
  • 3/4 tsp oregano, crumbled
  • 1/2 tsp basil, crumbled
  • 1/4 tsp freshly ground pepper
  • Pita wedges or French bread cubes*


  1. Melt butter in a saucepan over medium heat. Whisk in flour until smooth. Reduce heat to low. Gradually whisk in milk; cook, whisking constantly, until mixture is thickened.
  2. Stir in feta cheese and cream cheese. Cook, stirring constantly, until cheese is melted.
  3. Stir in artichokes, olives, oregano, basil and pepper; cook until heated through. Serve immediately with pita wedges or French bread cubes.
Nutritional analysis per 1/4 cup:

183 calories, 15.7 g fat, 4.1 g protein, 6.1 g carbohydrate, 1.3 g fibre, 373 mg sodium

*Ingredient not included in nutritional analysis.