RecipeBaked Feta Spinach Artichoke Dip

Nutrition Facts
Amount per Serving
  • Calories: 50
  • Protein: 3 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 2 g
  • Cholesterol: 10 mg
  • Total Carbohydrate: 2 g
  • Dietary Fiber: 0 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 200 mg

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— hello, spinach and artichokes. You can feel good about serving, dipping, dunking, and devouring! 

  • Prep time
  • Total Time
This recipe makes 3 cups
  • • 1 (14-ounce) can quartered artichoke hearts, drained, patted dry, and roughly chopped
  • • 1 to 2 Tablespoons olive oil
  • • ½ tsp garlic powder
  • • ¼ tsp kosher salt
  • • ¼ tsp ground black pepper
  • • 8-ounce package feta in block form, drained and sliced into 4 rectangular pieces
  • • 4 ounces chopped fresh spinach (~3 large handfuls)*
  • • ¾ cup grated parmesan cheese
  • • ½ cup non-fat or 2% plain Greek yogurt (or lite sour cream)
  • • 2 to 4 Tablespoons chopped scallions

*remove visible tough stems before chopping


Preheat oven to 400 degrees.

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 lite 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, chopped herbs, and serve with preferred dippers (veggies, whole grain crackers, etc.)!

Nutrition provided per 2 Tablespoons. 

Try this Sheet Pan Baked Feta, Sausage & Veggies!