Feta Spinach and Artichoke Dip
Feta Spinach and Artichoke Dip is like a spanakopita in bowl! Creamy, tangy, and delicious, this will be your new goto dip to serve at home or bring to a party. Fresh herbs, lemon juice, fresh garlic, and the cheese that everyone loves in a spanakopita are in this amazing and luscious dip!
Best Spinach Artichoke Dip
For the record, I was never a fan of spinach artichoke dips. I didn’t really like them, so I would steer clear when I saw them at parties or when friends ordered it at a restaurant. I would try it from time to time, especially when it was at a new restaurant. But, no go. Until . . .
I finally found out why I didn’t like spinach artichoke dips. I originally thought it was the artichokes because they’re not my favorite. But, nope! It was no one knew how to make it right. Once I started to make my own, I started liking spinach artichoke dips. Well, actually, I only like mine and a few others.
I offer you here the most delicious spinach artichoke dip I’ve ever had and many of my friends, too!
Feta Spinach and Artichoke Dip
Here are a few tips to make this the best experience you can.
Artichokes. It’s important to use ones in water only. I have found that most people use the marinated artichoke hearts. That’s my biggest issue with these dips. They taste so, so, so different. In my opinion, this dip would be ruined if marinated artichoke hearts were used.
Chopping. I like to cut up the spinach and artichokes before adding them to the dish. I hate going to scoop up a little dip only to have this long, stringy piece of spinach dangling off my cracker or whatever I’m using. It only take a few seconds and it is so worth it.
Ricotta Is Last. Adding the ricotta cheese last helps with the creaminess without it breaking down. It needs to mix with the feta cheese and that will only happen after the feta is ‘melted.’ I say it like that because feta doesn’t really melt. But it will become creamy so it will mix with the ricotta.
What Ingredients Are in Feta Spinach and Artichoke Dip?
- Plain Feta Cheese Block
- Artichoke Hearts
- Baby Spinach
- Garlic
- Fresh Parsley
- Green Onions
- Fresh Dill
- Lemon Juice
- Olive Oil
- Kosher Salt
- Black Pepper
- Ricotta Cheese
Ingredient Notes & Substitutions
Plain Feta Cheese Block – you can us crumbled, just be sure to coat the cheese with olive oil before adding it to the pan.
Artichoke Hearts – get the ones in water only. The marinated ones will change the taste.
Baby Spinach – you can sub frozen chopped spinach. One quarter of the block is equal to 5 ounces of fresh spinach.
Lemon Juice – fresh is best, but lemon juice from a bottle is just fine as well.
How Is Feta Spinach and Artichoke Dip Made?
- Heat the oven to 350°F. Spray an 8 inch roasting pan with cooking spray, like olive oil.
- Center the block of feta cheese in the middle. Place the artichoke hearts, spinach, and green onions in the pan around the feta.
- Next, add the garlic, parsley, dill, lemon juice, olive oil, salt, and pepper to the pan, making sure to coat the top of the feat with the olive oil.
- Place the roasting pan in the oven uncovered for 20 minutes. Remove it from the oven and stir. The feta should break up and become somewhat creamy.
- Add the parmesan cheese and ricotta cheese and thoroughly stir so everything looks evenly mixed.
- Return the pan to the oven for another 10 minutes to heat everything through.
- Serve with toasted pita or crackers.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to up to 7 days in an airtight container. You can warm it in the microwave. Heat it 30 seconds and then stir. Continue to heat it 30 seconds at a time and stir in between intervals until the dip is warmed through.
Can I Freeze Feta Spinach and Artichoke Dip?
Yes, absolutely! You can freeze this in a freezer grade airtight container up to 6 months. You can thaw it on the counter or in the fridge overnight. Reheat it using the method above.
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Greek Stuffed Chicken Breast with Balsamic Vinaigrette
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Feta Spinach and Artichoke Dip
Ingredients
- 8 ounces Plain Feta Cheese Block
- 5 ounces Artichoke Hearts in water
- 5 ounces Baby Spinach
- 4 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Green Onions, sliced
- 2 Tablespoons Fresh Dill
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup Ricotta Cheese
- 1/3 cup Parmesan Cheese
Instructions
-
Heat the oven to 350°F. Spray an 8 inch roasting pan with cooking spray, like olive oil.
-
Center the block of feta cheese in the middle. Place the artichoke hearts, spinach, and green onions in the pan around the feta.
-
Next, add the garlic, parsley, dill, lemon juice, olive oil, salt, and pepper to the pan, making sure to coat the top of the feat with the olive oil.
-
Place the roasting pan in the oven uncovered for 20 minutes. Remove it from the oven and stir. The feta should break up and become somewhat creamy.
-
Add the parmesan cheese and ricotta cheese and thoroughly stir so everything looks evenly mixed.
-
Return the pan to the oven for another 10 minutes to heat everything through.
-
Serve with toasted pita or crackers.
Recipe Notes
Plain Feta Cheese Block - you can us crumbled, just be sure to coat the cheese with olive oil before adding it to the pan.
Artichoke Hearts - get the ones in water only. The marinated ones will change the taste.
Baby Spinach - you can sub frozen chopped spinach. One quarter of the block is equal to 5 ounces of fresh spinach.
Lemon Juice - fresh is best, but lemon juice from a bottle is just fine as well.
