Ree Drummond's Mediterranean Artichoke Dip | The Pioneer Woman

Ree Drummond gives regular artichoke dip a Mediterranean twist with two kinds of olives, feta and more. #ReeDrummond #ThePioneerWoman #FoodNetwork #Mediterranean #ArtichokeDip Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3RqYiHx Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mediterranean Artichoke Dip RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 35 min Active: 10 min Yield: 16 servings Ingredients Two 14-ounce cans artichoke hearts, drained and roughly chopped 1 cup mayonnaise 1/2 cup hummus 1/2 cup crumbled feta 1/2 cup pitted kalamata olives, chopped 1/2 cup pitted Castelvetrano olives, chopped 1/4 cup pimientos, chopped 1/4 cup sour cream 2 tablespoons roughly chopped fresh parsley 2 cloves garlic, minced 3 cups grated Monterey Jack cheese 1 cup grated Parmesan cheese Kosher salt and freshly ground black pepper Directions Preheat the oven to 350 degrees F. In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan. Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Mediterranean Artichoke Dip | The Pioneer Woman | Food Network https://youtu.be/mfERw6tSDh8