Mediterranean Spinach Artichoke Dip Recipe
I adore this recipe because it’s a creamy, cheesy dream that combines my favorite Mediterranean flavors into a deliciously indulgent dip. There’s something so satisfying about scooping up the rich blend of spinach, artichokes, and cheeses with warm pita bread, making it perfect for any cozy gathering or solo snack sesh.
My Mediterranean Spinach Artichoke Dip pairs vibrant flavors with a healthy twist. I use Greek yogurt for creaminess; marinated artichoke hearts and chopped spinach pack in the vitamins and minerals.
And I can’t skip mentioning that Feta and Parmesan give this dip its salty punch (which is balanced perfectly with a hint of lemon juice). Enjoy this dip with pita!
(Or, honestly, with whatever else you might have on hand; I recently used it to top an omelet and it was divine.)
Ingredients
Spinach:
Rich in iron and vitamins, a nutrient-charged foundation.
Artichoke Hearts:
Rich in fiber and antioxidants, contributes to heart health.
Greek Yogurt:
Creamy protein base, lends creamy consistency and tang.
Feta Cheese:
Imparts brackish zest; loaded with calcium, which is conducive to strong bones.
Parmesan Cheese:
Umami flavor intensifier and protein provider.
Garlic:
Enhances taste, and fortifies the immune system, possesses antioxidant attributes.
Lemon Juice:
Citrus acidity is what brightens and enlivens flavor.
The old adage about cooking in the kitchen is just as applicable to cooking in the wine cellar or winery; if a wine does not have sufficient acidity, it is like a dish that is flat, tasting of only the ingredients’ essences without any dimension.
Ingredient Quantities
- 1 cup cooked spinach, drained and chopped
- 1 cup marinated artichoke hearts, chopped
- 1 cup Greek yogurt
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Pita bread or tortilla chips for serving
Instructions
1. Heat your oven to 375°F (190°C).
2. In a mixing bowl of medium size, stir together the spinach, which has been cooked, and the marinated artichoke hearts, which have been chopped.
3. In the bowl, combine the Greek yogurt, the crumbled feta, the grated Parmesan, and the softened cream cheese.
4. Combine the minced garlic with the lemon juice and mix well. Stir until all ingredients are combined and form a smooth mixture.
5. Add salt and pepper to the mixture until it tastes right.
6. Pour the mixture into a baking dish that can withstand oven temperatures. Distribute the mixture evenly across the surface of the dish.
7. Place in the oven preheated to 375°F and bake for 20-25 minutes, or until the top turns golden and bubbly.
8. Take the dip from the oven and allow it to cool for a short time. Then serve.
9. As the dip cools, heat up the pita bread or tortilla chips to your liking.
10. Serve warm, with pita or tortilla chips for dipping.
Equipment Needed
1. Oven
2. Medium mixing bowl
3. Baking dish (oven-safe)
4. Mixing spoon or spatula
5. Measuring cups and spoons
6. Knife (for chopping)
7. Cutting board
8. Garlic press (optional, for mincing garlic)
FAQ
- Can I use fresh spinach instead of cooked?Certainly, fresh spinach can be replaced by taking this approach. Sauté it very briefly until wilted, chop it up, and use it in the recipe as you would the fresh stuff.
- Is there a substitute for Greek yogurt?Sour cream or cream cheese makes a great alternative, but they might change the flavor and texture just a bit.
- Can the dip be made ahead of time?Of course, you have the option to make the dip a full day ahead and keep it in the fridge. Just serve it warm after taking it out.
- How do I make this recipe dairy-free?Substitute the feta, Parmesan, and cream cheese for plant-based alternatives. Use a plant-based yogurt in place of the Greek yogurt.
- What’s the best way to serve the dip?Warm, it is delectable with pita bread, tortilla chips, or fresh vegetables for dipping.
- Can I add more spices to the dip?Of course, you can add spices such as paprika or cayenne pepper to boost the flavor.
- Is it possible to freeze the dip?Chilling is not suggested as the feel may vary after defrosting, but you are able to store it in the cool part of your kitchen for a number of solar days ranging from three to four.
Substitutions and Variations
To make Greek yogurt: Replace with textured skim milk and add cream for a skimmed, fat-removed milk that achieves the consistency of yogurt; use sour cream and plain cream cheese instead of skim milk for a creamier version.
To achieve the same outcome as using feta cheese, try these distressed stretchy-young cheeses: goat cheese, ricotta. I mean, really. When using their cheese in recipes calling for feta, make sure you adjust your quantities to account for the fewer flavors and saltiness that they deliver. On that note…
Asiago or Pecorino Romano can be used in place of Parmesan cheese for a similarly sharp flavor.
For cream cheese: Mascarpone cheese can be an outstanding replacement for a creamier consistency. And its richness makes it an excellent substitute for any dish calling for cream cheese.
For artichoke hearts that are marinated: Use artichoke hearts that are canned in water, adding a splash of olive oil and some extra lemon juice to enhance the flavor.
Pro Tips
1. Drain and Dry Ingredients Carefully: Be sure to drain the spinach and artichoke hearts thoroughly to prevent excess moisture, which can make the dip watery. Press out additional moisture using paper towels if necessary.
2. Use Room Temperature Dairy: For easier blending and a smoother texture, allow the cream cheese and Greek yogurt to come to room temperature before mixing.
3. Enhance with Herbs: Consider adding fresh herbs like chopped dill, parsley, or basil to the mixture for an extra layer of flavor.
4. Golden Top: For an additional golden and crispy top, you can sprinkle some extra Parmesan cheese over the dip before baking. Switch to broil for the last 2-3 minutes of baking if desired, but watch closely to prevent burning.
5. Flavor Infusion: Let the mixture rest for about 30 minutes before baking to allow the flavors to meld together. This step enhances the depth of taste in the final dish.
Mediterranean Spinach Artichoke Dip Recipe
My favorite Mediterranean Spinach Artichoke Dip Recipe
Equipment Needed:
1. Oven
2. Medium mixing bowl
3. Baking dish (oven-safe)
4. Mixing spoon or spatula
5. Measuring cups and spoons
6. Knife (for chopping)
7. Cutting board
8. Garlic press (optional, for mincing garlic)
Ingredients:
- 1 cup cooked spinach, drained and chopped
- 1 cup marinated artichoke hearts, chopped
- 1 cup Greek yogurt
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Pita bread or tortilla chips for serving
Instructions:
1. Heat your oven to 375°F (190°C).
2. In a mixing bowl of medium size, stir together the spinach, which has been cooked, and the marinated artichoke hearts, which have been chopped.
3. In the bowl, combine the Greek yogurt, the crumbled feta, the grated Parmesan, and the softened cream cheese.
4. Combine the minced garlic with the lemon juice and mix well. Stir until all ingredients are combined and form a smooth mixture.
5. Add salt and pepper to the mixture until it tastes right.
6. Pour the mixture into a baking dish that can withstand oven temperatures. Distribute the mixture evenly across the surface of the dish.
7. Place in the oven preheated to 375°F and bake for 20-25 minutes, or until the top turns golden and bubbly.
8. Take the dip from the oven and allow it to cool for a short time. Then serve.
9. As the dip cools, heat up the pita bread or tortilla chips to your liking.
10. Serve warm, with pita or tortilla chips for dipping.