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Baked Spinach Artichoke Dip 1

Baked Spinach Artichoke Dip

Rebecca Huff
Whip up a quick appetizer with this baked spinach artichoke dip with feta using frozen spinach, canned artichokes, feta, sour cream or thick greek yogurt, and some seasonings, then pop it in the oven. Baked in less than half an hour. The waiting is the hardest part.
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Course Appetizer, Snack
Cuisine Party
Servings 8
Calories 136 kcal

Ingredients
  

  • 14 oz artichoke hearts, canned
  • 10 oz spinach, frozen in bag thawed and squeezed to remove water
  • 2 ½ cups greek yogurt or sour cream
  • 1 shallot diced
  • 8 oz feta or Parmesan cheese
  • 2 garlic cloves
  • dash red pepper flakes
  • black pepper freshly cracked black pepper tastes best
  • salt to taste

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a bowl, mix all of the ingredients.
  • Lightly oil baking dish with less than a teaspoon of olive oil, using a pastry brush or paper towel
  • Spread mixed ingredients into prepared baking dish and bake for 20 minutes or until golden brown.

Video

Notes

*see post for substitute options and tips

Nutrition

Calories: 136kcalCarbohydrates: 7gProtein: 12gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 628mgPotassium: 232mgFiber: 2gSugar: 3gVitamin A: 4278IUVitamin C: 2mgCalcium: 257mgIron: 1mg
Keyword artichoke, spinach
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