Spinach, Feta, and Artichoke Dip

January 19, 2011


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.
The Editors

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

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.

More Great Recipes:
Condiment/Spread|Greek|Artichoke|Clove|Cheese|Mayonnaise|Pine Nut|Sour Cream|Spinach|Feta|Vegetable|Vegetarian

Reviews (46) Questions (2)

46 Reviews

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?<br />
 
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.
 
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?
 
Author Comment
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 :)
 
Author Comment
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.
 
Author Comment
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,<br />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.
 
Joleensta December 17, 2013
Yum! I add some sundried tomatoes for tang and some waterchestnuts for a crunch...Thanks!
 
Author Comment
Oui, C. December 17, 2013
Love the idea of the sun-dried tomatoes, will have to try them next time I make this.
 
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!
 
Author Comment
Oui, C. December 17, 2013
Thanks, Emily. Wishing you and your family a tasty holiday season!
 
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.
 
Brette W. December 16, 2013
love that idea!
 
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!
 
thirschfeld December 16, 2011
Making this today.
 
podzie November 14, 2011
This was phenomenal. The lemon really brings out a lovely light, bright flavor. Thanks for sharing this killer recipe.