Spinach, Feta, and Artichoke Dip

By • January 19, 2011 • 27 Comments


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Author Notes: My Mom has made a straight forward hot artichoke dip for years that is fabulous, absolutely addictive. For many though, with gads of mayo and cheese, it's a bit much. I took her inspiration and tweaked it a bit to lower the fat level (though its hardly low-calorie), and to amp the flavors by building on the ingredient list, adding lemon for brightness, spinach for some color, sour cream and feta for their tang, and the pine nuts for their earthy crunch. I had someone almost kill me for this recipe at New Years. - Oui, ChefOui, Chef

Food52 Review: WHO: Oui, Chef is a writer, father of five, and a longtime Food52er. He lives in Massachusetts.
WHAT: Artichoke dip, all brightened up.
HOW: Mix your ingredients together in one bowl. pour into a baking dish, top with feta and parmesan, and bake.
WHY WE LOVE IT: Oui, Chef keeps all the things that make artichoke dip so delicious -- the cheese, the mayonnaise, the sour cream -- and then brightens it all up with a good dose of lemon. The resulting dish is something you could eat a lot of -- without wanting to take a nap afterwards.
A&M

Serves 8 to 10

  • 1 6 ounce can of artichoke hearts in water, drained, thinly sliced and patted dry
  • 1 10 ounce package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel
  • 3/4 cups finely grated fresh Parmesan
  • 3/4 cups mayonnaise
  • 3/4 cups sour cream
  • 1/2 cup lightly toasted pine nuts
  • 1/2 cup crumbled feta cheese
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, peeled and crushed
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  1. Place your oven rack in the center position and pre-heat the oven to 425 ℉.
  2. In a mixing bowl, stir together the artichoke hearts, spinach, mayonnaise, sour cream, lemon zest and juice, the pine nuts, black pepper, salt, and 1/2 cup of the parmigiano cheese.
  3. Rub the inside of a small baking dish with the crushed garlic, then discard the clove. Pour the mixture into the dish and spread top an even thickness, sprinkle the top with the remained 1/4 cup of parmigiano and the crumbled feta.
  4. Bake until the top browns and the dip heats through, about 20-30 minutes. Remove from the oven and let cool slightly before serving with pita chips, or the crackers of your choice.

Tags: Holidays, savory, serves a crowd

Comments (27) Questions (2)

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about 1 month ago Jenn2323

I made this recipe last night, delicious. The pine nuts add a sweet nutty flavor and delicate texture/crunch to the dip that set it aside from any other artichoke dip I've tried in the past. I added some freshly grated Romano cheese and added a 1/4 cup of creme fraiche. Divine!!!!

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about 1 month ago Rachel

So, so delicious! Made it last night for a dinner party (usually I test things before I serve to guests) but I had a feeling this one couldn't go wrong - everyone scoffed it down! Your recipe has reached far and wide - we're enjoying it in New Zealand! Thanks!!

Steve_dunn02

about 1 month ago Oui, Chef

I'm honored....a no-test treat for company! So glad you liked it so much.

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3 months ago Kate the brownalegirl

my mouth is watering! I could just eat this with a spoon :)

Steve_dunn02

3 months ago Oui, Chef

Go ahead....it'll be our little secret!

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3 months ago lets cook now

Yum - have made it 3 times, raves each time. The first time I added too much lemon (juice of a small lemon by mistake) but was still good. Even my M in Law loved. Making as a side dish/dip. Pine nuts are nice but not necessary

Steve_dunn02

3 months ago Oui, Chef

So glad you like it, thanks for letting me know.

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4 months ago Jenn2323

What do you think about topping phyllo dough rounds or cups with this dip, topping with jumbo lump crab meat and serving warm for a NYE appetizer?

Steve_dunn02

3 months ago Oui, Chef

Oops....a little late for NYE planning, sorry. I love the idea of the dip served in phyllo cups, though for my taste topping with crab might be a bit much.

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4 months ago georgina

I made this today and everyone loved it! The pine nuts and feta are a must as they definitely added a lot of flavor. Next time I think I'll add water chestnuts for crunch. I also think this dip is definitely served best warm, not room temp. Will definitely be making a again.

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4 months ago Rodica Pinzaru

Can I use marinated artichokes ? Can I prepare it in the morning and cook in the evening ? Is it still good after it cools off ? Thanks :)

Steve_dunn02

4 months ago Oui, Chef

Sure....marinated artichokes will be fine and you can definitely make it in the morning and cook it in the evening. As for how it tastes once cooled, I can't say as I've ever had one last long enough to find out!

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4 months ago morecheese

What do you think of substituting Greek yogurt for the mayo and sour cream? I have a lactose-intolerant guest who can eat Greek yogurt but not other dairy.

Steve_dunn02

4 months ago Oui, Chef

The yogurt is an easy swap for the sour cream, but will definitely change the flavor some as a substitute for the mayo. It should still be pretty tasty though, please let me know how it turns out.

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4 months ago karavm

Hi Morecheese,
You can keep the mayo since it does not have dairy (oil and egg). I am lactose intolerant and do not have any issues with mayo.

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4 months ago Joleensta

Yum! I add some sundried tomatoes for tang and some waterchestnuts for a crunch...Thanks!

Steve_dunn02

4 months ago Oui, Chef

Love the idea of the sun-dried tomatoes, will have to try them next time I make this.

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4 months ago Shannon D

This is just what I was looking for! Made the "traditional" hot dip this past weekend for a party, and while it was well received I was feeling a little over it. This will be beautiful Christmas Eve!

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay Steve! Congrats on the WC. I remember testing and reviewing this way back when it was in a contest. So good!

Steve_dunn02

4 months ago Oui, Chef

Thanks, Emily. Wishing you and your family a tasty holiday season!

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4 months ago Dennis

How much ahead of time could you make this?

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4 months ago laurenlocally

I made it 24 hours ahead and cooked a little longer and it was great.

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4 months ago laurenlocally

Served this at a holiday party last weekend after tasting it in the Food52 kitchen and wow was it well-received! Just divine. I swapped sunflower seeds for pine nuts because of an allergy, and it was still divine.

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4 months ago brette warshaw

Brette is the Managing Editor of Food52.

love that idea!

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almost 2 years ago CarlaCooks

I made this last weekend and it was just lovely. I used the leftovers to stuff some chicken breasts, which I had pounded quite thin, and it was also very tasty. In the future, I would probably leave out the pine nuts... in my opinion, they didn't add much flavor, but they increased the cost. Thanks for a great recipe!

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over 2 years ago thirschfeld

Making this today.

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over 2 years ago podzie

This was phenomenal. The lemon really brings out a lovely light, bright flavor. Thanks for sharing this killer recipe.