Description
This Warm Spinach Artichoke Baked Feta Dip is a lighter, Mediterranean-inspired twist on the classic appetizer. Made with feta and Greek yogurt instead of mayo or cream cheese, it’s creamy, tangy, and satisfying without being heavy. With spinach, artichokes, garlic, and a parmesan topping, this golden, bubbling dip is perfect for parties, holidays, or cozy nights in.
Ingredients
2 cups frozen spinach, thawed and drained
1 can (14 oz) artichoke hearts in water, drained and chopped
2 garlic cloves, minced
1 block (8 oz) feta cheese, drained and crumbled
3/4 cup plain Greek yogurt
1/2 teaspoon onion powder
1/4 cup grated parmesan cheese
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C).
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Thaw spinach, squeeze out excess moisture, and chop finely.
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Drain and chop artichoke hearts. Mince garlic.
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In a bowl, mash feta with a fork, then mix in spinach, artichokes, yogurt, garlic, onion powder, salt, and pepper until combined.
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Transfer mixture to a greased 9×6-inch baking dish, spreading evenly.
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Sprinkle parmesan on top and drizzle with olive oil.
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Bake uncovered for 20 minutes, until golden and bubbling.
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Serve hot with pita chips, baguette slices, or crackers.
Notes
- For extra creaminess, add ricotta or mascarpone.
- Add fresh herbs like dill, basil, or parsley for brightness.
- Spice it up with crushed red pepper flakes or cayenne.
- Try pecorino romano or gruyere instead of parmesan.
- Repurpose leftovers by stirring into pasta, grain bowls, or omelets.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
