This is the rare dip that contains as much vegetable as it does cheese. Chunky, salty, and light, it’s one of my favorites.
Feta, the only cheese other than Parmesan that can always be found in my refrigerator, is a classic Greek white cheese that is both salty and tangy, a winning combination for me. Traditionally made from sheep or goat’s milk, it is now mostly made with pasteurized cow’s milk.

Makes 1 to 1½ cups.

1 6-oz. jar marinated artichoke hearts, drained and coarsely chopped
½ cup sour cream or Yogurt Cheese
2 garlic cloves, minced
1 oil-packed anchovy fillet, minced
¼ cup crumbled feta cheese
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
1 teaspoon chopped fresh dill, plus more for garnish

1. Place all the ingredients in a small mixing bowl and gently combine.

2. Transfer to a small serving bowl and serve immediately, garnished with chopped dill, or cover and refrigerate for up to 4 hours.

Serve with celery sticks, endive spears, crackers, or French bread toasts.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)