Aginaropita Dip

The same mixture found inside phyllo dough is now melted with gooey cheese!



Aginaropita Dip
(inspired from Closet Cooking)

4 cups artichokes, drained and diced

1 cup green onions, finely diced

2 tbsp minced garlic

2 tbsp olive oil

1 cup mozzarella cheese

1 cup feta cheese

1/2 cup grated parmesan cheese

1 tbsp parsley

1 tbsp dried mint

1/2 tsp nutmeg

Preheat oven 350F.

Saute shallots in olive oil over medium heat for 3-5 minutes.  Add garlic and cook an additional minute.  Add the artichokes and cook another 5-10 minutes

Transfer the artichoke mixture to a large bowl and stir in the feta, mozzarella and parmesan cheeses.  Add the parsley, mint and nutmeg.

Pour the mixture into a greased casserole dish.  Top with extra mozzarella, if desired.

Bake 20 minutes.

Serve hot with baked pitas or tortilla chips.

Listening to:   Metallica - Enter Sandman