Sacred Ground Sticky Floors Recipe: Artichoke and Feta Dip
Yield 6 11/3 cup servings
We love this dip. Served warm with fresh pita bread or gluten free cracker it is a favorite... also, I have been known to eat it like a casserole when doing keto or low-carb. It is criminal.
1 can artichokes, rinsed, drained, chopped
2 cups Duke's Mayonaise
1 cup shredded parmesan cheese
1 cup crumbled feta cheese
a few dashes of Louisiana Hot Sauce
Mix ingredients together and pour into an 8x8 baking dish or seasoned cast iron skillet (my preference.) Bake at 350 for 30 minutes or until bubbly. Then broil on high until golden brown... usually no more than 5 minutes. Serve with pita bread or chips or gluten-free crackers.
This recipe is gluten-free as long as you check your ingredients. Remember some pre-packed shredded cheese have gluten.
You might also love: Bacon Lover’s Jalapeno Dip