Artichoke

Spinach, Feta, and Artichoke Dip

by:
January 19, 2011
5 Ratings
Photo by Mark Weinberg
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, Chef —Oui, Chef

Test Kitchen Notes

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. —The Editors

Watch This Recipe
Spinach, Feta, and Artichoke Dip
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 8 to 10
Ingredients
  • 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 cup finely grated fresh Parmesan
  • 3/4 cup mayonnaise
  • 3/4 cup 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
In This Recipe
Directions
  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.
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I am a father of five, who recently completed a two year professional hiatus during which I indulged my long held passion for cooking by moving to France to study the culinary arts and immerse myself in all things French. I earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the Bordeaux L’Ecole du Vin. About six months ago started "Oui, Chef", which is a food blog that exists as an extension of my efforts to teach my children a few things about cooking, and how our food choices over time effect not only our own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences through the blog, I hope to inspire other families to start spending more time together in the kitchen, cooking healthy meals as a family, passing on established familial food traditions, and perhaps starting some new ones.

50 Reviews

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.
 
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.
 
vlucky February 1, 2015
Anyone try using marinated artichokes?
 
magpiebaker April 10, 2015
Yes, used marinated since it was all I had. It came out fantastic!
 
Emily December 21, 2014
Can you use fresh spinach in this instead of frozen?
 
Sharebeauty April 12, 2015
Same question . Can you use fresh spinach ?
 
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!
 
Deb December 19, 2015
How much fresh spinach?
 
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
 
Author Comment
Oui, C. November 14, 2014
Just use them all, I'd hate for you to waste any of their goodness.
 
gasgirl November 10, 2014
so nice of you ..such a fast reply to my question!! THANK YOU! I will be making this tomorrow!
 
gasgirl November 10, 2014
Quick question...what size baking dish do you use? thanks very much!
 
Author Comment
Oui, C. November 10, 2014
I generally make this in an oval gratin dish, but an 8"X8" baking dish would work nicely. Enjoy!
 
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!!
 
Author Comment
Oui, C. March 2, 2014
I'm honored....a no-test treat for company! So glad you liked it so much.
 
Kate T. January 31, 2014
my mouth is watering! I could just eat this with a spoon :)
 
Author Comment
Oui, C. January 31, 2014
Go ahead....it'll be our little secret!
 
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
 
Author Comment
Oui, C. January 20, 2014
So glad you like it, thanks for letting me know.