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Baked Feta Spinach-Artichoke Dip

3 cups

Chef notes

Spinach-artichoke dip just got a whole lot betta … with feta! It comes together in a single casserole dish (or oven-safe skillet) and goes from oven to table in 35 minutes flat. It’s creamy and indulgent and loaded with nutrition thanks to spinach and artichokes. You can feel good about serving, dipping, dunking and devouring!


  • 1 (14-ounce) can quartered artichoke hearts, drained, patted dry and roughly chopped
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 (8-ounce) package feta in block form, drained and sliced into 4 rectangular pieces
  • 4 ounces chopped fresh spinach (~3 large handfuls), visible stems removed
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup nonfat or 2% plain Greek yogurt (or light sour cream)
  • 2-4 tablespoons chopped scallions



Preheat oven to 400 F.


In a small baking dish or oven-safe skillet (~10-inch), add artichokes, olive oil, garlic powder, salt and pepper. Mix to combine. Nestle the 4 slices of feta between the artichokes and bake for 20 minutes.


Remove baking dish from oven and stir to combine the softened feta with artichokes. The mixture will be thick. Add chopped spinach, grated Parmesan, Greek yogurt (or sour cream) and scallions. Mix everything together. Place back in the oven for a final 10 minutes to heat.


Garnish with optional ground black pepper and chopped herbs, and serve with preferred dippers (veggies, whole grain crackers, etc.).