Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This take on classic warm artichoke dip features tangy feta cheese. If you can find frozen artichokes, swap them in for the canned version to cut back on sodium. Serve with tortilla chips and crudités for dipping.

EatingWell Magazine, January/February 2022


Credit: Greg DuPree

Recipe Summary

10 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Coat a 2-quart baking dish with cooking spray.

  • Combine spinach, artichoke hearts, sour cream, 1/2 cup feta, shallot, garlic, crushed red pepper and ground pepper in a large bowl. Spread in an even layer in the prepared baking dish. Sprinkle with the remaining 1/2 cup feta.

  • Bake until lightly browned and bubbly, 25 to 35 minutes. Let cool for 5 minutes before serving.

To make ahead:

Refrigerate dip (Step 2) for up to 3 days. Let stand at room temperature while the oven preheats. Bake for 45 minutes.

Nutrition Facts

1/4 cup
94 calories; protein 3g; carbohydrates 5g; dietary fiber 1g; sugars 2g; fat 7g; saturated fat 4g; cholesterol 24mg; sodium 147mg; potassium 114mg.