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ATHENIAN ARTICHOKE FONDUE
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.
July 02, 2019
ATHENIAN ARTICHOKE FONDUE
Ingredients
- 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*
Directions
- 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.
- Stir in feta cheese and cream cheese. Cook, stirring constantly, until cheese is melted.
- 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.