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Feta Spinach and Artichoke Dip

Feta Spinach and Artichoke Dip

Course Appetizer, Snack
Cuisine Greek, Mediterranean
Keyword artichoke, feta, feta cheese, french dip, spinach
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 pint

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

  1. Heat the oven to 350°F. Spray an 8 inch roasting pan with cooking spray, like olive oil.

  2. Center the block of feta cheese in the middle. Place the artichoke hearts, spinach, and green onions in the pan around the feta.

  3. 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.

  4. 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.

  5. Add the parmesan cheese and ricotta cheese and thoroughly stir so everything looks evenly mixed.

  6. Return the pan to the oven for another 10 minutes to heat everything through.

  7. 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.