Spinach Artichoke and Feta Dip
Creamy, tangy, and loaded with cheesy goodness, this Spinach Artichoke and Feta Dip is the ultimate crowd-pleaser for your next gathering. Fresh spinach, tender artichoke hearts, and bold crumbled feta are folded into a rich, velvety base of cream cheese, sour cream, and Parmesan, creating a flavor-packed dip that’s baked to golden perfection. A touch of garlic and optional red pepper flakes add just the right amount of warmth, while the savory blend of cheeses ensures every bite is irresistibly indulgent. Ready in just 40 minutes, this easy-to-make appetizer pairs beautifully with tortilla chips, toasted baguette slices, or crisp veggies—perfect for game day, holiday parties, or a cozy night in. Make this warm and creamy spinach artichoke dip your go-to for any occasion!
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Recipe Information
Ingredients
- 4 cups (packed) Fresh spinach
- 1 14-ounce can Canned artichoke hearts
- 1 cup Feta cheese, crumbled
- 8 ounces Cream cheese, softened
- 1 cup Sour cream
- 1 cup Grated Parmesan cheese
- 2 teaspoons Minced garlic
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or ovenproof skillet and set aside.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and allow to cool slightly before chopping the cooked spinach into smaller pieces.
Drain and roughly chop the artichoke hearts. Pat them dry with a paper towel to remove excess liquid.
In a large mixing bowl, combine the softened cream cheese, sour cream, feta cheese, Parmesan cheese, salt, pepper, and optional red pepper flakes. Use a hand mixer or a spatula to mix until smooth and well combined.
Fold in the cooked spinach and chopped artichokes until evenly distributed throughout the mixture.
Transfer the mixture to the prepared baking dish and spread it out into an even layer.
Bake for 20-25 minutes, or until the dip is bubbly and lightly golden on top.
Remove from the oven and allow it to cool for 5 minutes before serving. Serve warm with tortilla chips, toasted baguette slices, or fresh vegetable sticks.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 7110 mg | 309% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 30.5 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2771 mg | 213% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
