The blog post was updated in February 2025. Updates include changes in the amount of garlic and added ways to use leftover spinach and artichoke dip to minimize food waste.

What makes this dip different from other spinach dips? My Baked Spinach, Artichoke, and Feta Dip offers a fresh and lighter take on traditional spinach artichoke dips. By incorporating fresh spinach, Greek yogurt, and feta cheese, it distinguishes itself from similar recipes that often rely on frozen spinach, mayonnaise, and cream cheese.

If you’re looking for a warm and tasty appetizer, this flavorful recipe is a great one to keep handy for entertaining or snacking—especially for parties and potlucks coming up! 

This recipe uses fresh spinach for brightness, Greek yogurt for less fat, feta for a bit of saltiness, and canned artichokes for texture and punch of brininess. I still add cream cheese for the velvety texture and richness we all love in traditional spinach dip recipes. 

Why is this a convenient appetizer for a party?

1. Minimal equipment needed: One great thing about this recipe is being able to bake it in an ovenproof pan. I like to prep the spinach in my Lodge pan and then use this same pan for baking the dip.  
2. It can be served in a baking dish: I sit the hot pan on a trivet and let everyone dig in!
3. There’s no need to thaw and wring out frozen spinach: This recipe calls for sauteing fresh spinach leaves until just wilted.

Mise En Place

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

• Fresh Spinach – torn by hand
• One can of artichokes – drained and rinsed, chopped
• One block of cream cheese– at room temperature (makes it easier to mix)
• One block of Feta Cheese– crumbled
• Greek Yogurt– I used 0% fat; use what you prefer
• Ground Coriander Seed
• Salt and Pepper
• 2 -3 cloves of Garlic – minced
• Onion Powder
• Dried Oregano
• Shredded Parmesan Cheese– Optional, to top dip
• Olive Oil for Sauteing (or your preferred oil)

NOW THAT WE HAVE EVERYTHING WE NEED, LET’S GET STARTED!

RECIPE STEPS

1. Start by heating your oil in a large pan over medium heat. Saute spinach for about 3-4 minutes until wilted but still bright green. Remove from heat and allow to cool slightly.
   • TIP: You may have to cook in batches depending on your pan’s size.
2. In a large mixing bowl, stir together the softened cream cheese, yogurt, feta crumbles, garlic, artichokes, onion powder, oregano, coriander, salt, and pepper. Lastly, stir in the cooked spinach.
3. Pour the mixture back into your oven-proof pan. If desired, top with Parmesan cheese. Bake for 15-20 minutes at 400 degrees F until bubbly and lightly brown.
4. Serve with chips, vegetables, and/or pita bread.

Serving Variations

How can I use leftover spinach and artichoke dip in other dishes, such as pasta, or as a spread for sandwiches?

• Grilled Cheese Sandwiches:
  • Spread the dip between slices of your preferred bread and grill until golden brown. This creates a rich and flavorful twist on the classic grilled cheese.
• Baked Potatoes:
  • Top baked potatoes with a generous spoonful of the dip. Mix the dip into the potato flesh before refilling the skins and baking briefly to warm through.
• Pizza Base:
  • Use the leftover spinach and artichoke dip as a pizza sauce. Spread the cold dip over the dough, add your favorite toppings, and bake until the crust is crispy and the toppings are cooked.

• Pasta Sauce:
  • The leftover dip can be combined with a bit of milk or pasta cooking water to create a creamy sauce. Toss it with cooked pasta and, if desired, add grilled chicken or sautéed vegetables to make it a complete meal.
• Omelets or Frittatas:
  • Add flavor and creaminess to omelets or frittatas, and incorporate about 1/8 cup of leftover dip into 4 -5 beaten eggs. This works well with additional ingredients like diced tomatoes or onions.
• Stuffed Chicken Breasts:
  • Create a pocket in boneless chicken breasts and fill them with a few spoonfuls of the leftover spinach and artichoke dip. Secure with toothpicks and bake until the chicken is cooked thoroughly, resulting in a flavorful and moist entrée.
• Quesadillas:
  • Spread the dip onto a tortilla, sprinkle with shredded cheese, and top with another tortilla. Cook in a skillet over medium heat until both sides are golden brown, and the interior is melted and warm.

All in All

This is one of my favorite hot dip recipes. Serving appetizers is a great way to keep guests full and happy throughout the game. This warming dish is one that anyone will enjoy on cold winter days.

Don’t forget to Pin this for later!

Planning a party? Here are some other appetizer recipes to consider making alongside this Spinach Dip: 

Roasted Tomato Salsa

Sweet And Smoky Chickpeas

Pimento Cheese Twice Baked Potatoes

Baked Spinach, Artichoke and Feta Dip

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 6 people

Ingredients

  

• 2 Tablespoons olive oil
• 1 Bag Fresh Spinach 10 oz Bag
• 1 Package Cream Cheese Room temperature
• 1 Cup Greek Yogurt
• 8 Oz feta cheese crumbled
• 1 Can Artichoke Hearts in Brine 14 oz Can, rinsed and drained, lightly chopped
• 1 Teaspoon minced garlic
• 1 Tablespoon onion powder
• 1/2 Teaspoon Dried Oregano
• 1/4 Teaspoon Ground Coriander Seed
• 1/2 Teaspoon sea salt
• 3/4 Teaspoon black pepper
• 1/4 Cup Shredded Parmesan Cheese Optional

Instructions

 

• Heat olive oil in a large pan over medium heat. Saute spinach for about 3-4 minutes until wilted but still bright green. You may have to cook in batches. Remove from heat and allow to cool slightly.
• In a large mixing bowl, stir together cream cheese, yogurt, feta crumbles, garlic, artichokes, onion powder, oregano, coriander, salt and pepper. Stir in cooked spinach.
• Pour mixture into an oven proof dish or pan. If desired, top with Parmesan cheese. Bake for 15-20 minutes at 400 degrees F until bubbly and lightly brown. Serve with chips, vegetables, and/or pita bread.

Keyword dip