Greek Artichoke Appetizer

Greek Artichoke Appetizer

bretdca 0

"I got this recipe from my mother. This is one of the many great recipes my family and friends love."

Ingredients 1 h {{adjustedServings}} servings 59 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease a 10x7x2-inch baking dish.
  3. Drain marinade from one jar of artichoke hearts into a skillet.
  4. Pour artichoke hearts from drained jar and the entire second jar (marinade and artichoke hearts) into a food processor. Blend until artichoke hearts are coarsely chopped and set aside.
  5. Cook and stir onion and garlic in the skillet with marinade over medium-low heat until onions are light brown, 5 to 7 minutes. Remove from heat and transfer to a large bowl.
  6. Stir onion mixture, eggs, bread crumbs, salt, black pepper, oregano, and hot pepper sauce together until well mixed.
  7. Stir sharp Cheddar cheese, parsley, Parmesan cheese, and chopped artichoke heart mixture into the onion mixture. Pour mixture into prepared baking dish.
  8. Bake in preheated oven until top is golden, 25 to 30 minutes. Cut into 1-inch squares and serve warm or cold.
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  • Cook's note:
  • May be reheated at 325 degrees for 10 minutes.
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Reviews 3

  1. 3 Ratings


This recipe was a relatively easy recipe to put together and was a great success as an appetizer. The flavor was a very pleasant surprised. I made one modification in the recipe because it looked like too much cheese so I put in about 60% of what the recipe called for and it turned out to be a good call. Everyone who had some of this asked for the recipe.


This is like another recipe I tried this weekend, the exception being that this used bread crumbs rather than saltines. I really couldn't tell the difference between the two except that maybe this turned out a little more compact (I used Progresso Italian crumbs). This recipe is always a winner with company!


Fantastic! QWas wondering if this freezes well.