Artichoke
Spinach, Feta, and Artichoke Dip
Popular on Food52
51 Reviews
DianaVA
November 26, 2021
This dip is fantastic! I don't understand why it doesn't have 5 stars across the board. I brought this to a party and everyone absolutely faved about it. It is delicious -- the fresh lemon (zest and juice) is a must -- it brightens the dish and makes it special. 5 stars! Thanks for sharing the recipe. (I didn't have pinenuts and subbed in chopped walnuts -- still very good.)
[email protected]
June 1, 2021
Delicious and so easy. Took this to a Memorial Day block party and it was devoured! We also made herbed flatbread to serve with it. I used about half of the lemon called for which was perfect and will definitely try Greek yogurt and fresh spinach next time.
MamaIntheKitchen
May 29, 2021
I improvised because I did not have everything on the ingredient list but it’s lower fat and was still fantastic with sour dough bread!
Substituted:
Halved the lemon juice
0% Fage Greek yogurt for sour cream
Black pepper Chèvre for Feta and decreased pepper slightly
I incorporated 2 oz of chèvre into the recipe and crumbled 2oz on top.
Substituted:
Halved the lemon juice
0% Fage Greek yogurt for sour cream
Black pepper Chèvre for Feta and decreased pepper slightly
I incorporated 2 oz of chèvre into the recipe and crumbled 2oz on top.
Stilmark
January 20, 2019
I feel that zest from one lemon is way too much and threw the flavour balance way off.
Claire H.
December 25, 2018
I made this for our Friends Christmas party and it was a huge hit. I omitted the pine nuts this time, and added more garlic. We brought a fresh loaf of bread and pita chips to eat with it, and brought home zero leftovers. Even the kids ate it up!
Charlotte G.
November 10, 2018
I make this for nearly ever pot luck I go to. It's easy, addictive and I never have leftovers so I get to bring my pyrex home afterwards ;) The only change I make greek yogurt instead of sour cream - subbed it in when I didn't have sour cream on hand and have been making that way ever since.
Brady Y.
November 27, 2016
I made this for Thanksgiving! Replaced pinenuts with water chestnuts... added about 1/2 cup bacon bits(fresh bacon bits that I cut up and fried to amazing crispy goodness) and holy good god this dip could be a meal.... sooooo good. Didnt use lemon zest or juice because I forgot a lemon but was still amazing. Next time I will use 3/4 c. bacon... bacon makes everything better ;)
Deborah K.
May 23, 2016
Going to make this for Memorial Day Weekend. What is the substitution amount of fresh spinach for the frozen spinach, please?
Kathcooks
October 4, 2015
This is fabulous. Took this to the Girls Friends monthly birthday get together and had to send recipe out to everybody. It was quite the hit. Definitely not your basic spinach and artichoke dip. Thanks!
Maria
September 4, 2015
This looks amazing! Is there a suggestion for a substitute for the pine nuts? My daughter is highly allergic to them, but if they are important to the flavor or texture of the dip, I'd like to add something similar. Any ideas? Thank you!
Renee B.
February 3, 2016
Maria, I often substitute chopped walnuts (not black walnuts) for pine nuts with great results. That's what I'd try here.
Steffanie F.
April 10, 2015
I got some fresh artichokes in my CSA box. Do I need to make any changes to fresh instead of canned?
strozyk
February 14, 2015
This was awesome! To fess up to my changes: I used a bit more spinach (I had a big bag open that I wanted to use up, you know?) I used frozen artichoke hearts that I wrung the liquid out of and then pulled apart a bit. I misread the instructions and put all the parm in at once. And I added a microplane clove of garlic. Not major changes, really. Next time I do this, I may try a tart yogurt and mayo, or maybe just more lemon juice. I dug the acid component.
Emily
December 21, 2014
Can you use fresh spinach in this instead of frozen?
KathyP53
October 31, 2015
I most always use fresh spinach in recipes calling for frozen spinach, with great results. No thawing, no squeezing out the water, and a fresh, brighter flavor and color. I used fresh in this recipe with great success!
gasgirl
November 12, 2014
I have another question....i bought a 14 oz can of artichokes at whole foods...and it has 8 oz of artichoke hearts by weight...do I use all of it...or weigh out 6 oz of hearts? thanks so muych
gasgirl
November 10, 2014
so nice of you ..such a fast reply to my question!! THANK YOU! I will be making this tomorrow!
Jenn2323
March 4, 2014
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!!!!
Rachel
March 1, 2014
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!!
lets C.
January 18, 2014
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
Jenn2323
December 28, 2013
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?
Oui, C.
January 20, 2014
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.
georgina
December 25, 2013
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.
Rodica P.
December 19, 2013
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 :)
Oui, C.
December 19, 2013
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!
morecheese
December 18, 2013
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.
Oui, C.
December 18, 2013
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.
karavm
December 18, 2013
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.
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.
Shannon D.
December 17, 2013
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!
fiveandspice
December 16, 2013
Yay Steve! Congrats on the WC. I remember testing and reviewing this way back when it was in a contest. So good!
Dennis
December 16, 2013
How much ahead of time could you make this?
laurenlocally
December 16, 2013
I made it 24 hours ahead and cooked a little longer and it was great.
laurenlocally
December 16, 2013
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.
CarlaCooks
July 12, 2012
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!
podzie
November 14, 2011
This was phenomenal. The lemon really brings out a lovely light, bright flavor. Thanks for sharing this killer recipe.
See what other Food52ers are saying.