Spanakopita & Artichoke Dip Serves 8

Updated: Mar 1

2 tbsp extra virgin olive oil

6 green onions, chopped

1 clove of garlic, minced

6 oz baby spinach, torn

¼ cup fresh dill, finely chopped

14 oz small artichoke hearts, drained

6 oz cream cheese, softened

¼ cup light mayonnaise

¼ light sour cream

8 oz feta cheese, crumbled

1 cup shredded mozzarella cheese

Sriracha sauce

Salt and pepper to taste


Preheat oven to 425º


Spray a medium baking dish with olive oil spray and set aside.


In a large pan over medium heat, heat the olive oil and add the green onions. Cook for 2-3 minutes, stirring often.


Add the spinach and heat until just wilted, again stirring often.


Add the garlic and cook for an additional 30 seconds or until the garlic is fragrant. Remove from the heat.


Drain any excess liquid from the pan, if any.


Remove excess liquid from the surface of the artichokes with a paper towel and chop.


In a large bowl. Combine the spinach mixture, artichoke, dill, cream cheese, sour cream, mayonnaise, ½ of the feta and 2/3 of the mozzarella cheese. Add the sriracha sauce and salt & pepper to taste.


Spread the mixture into your prepared baking dish and top with the remaining mozzarella and feta. Bake for 20-25 minutes or until the top starts to brown.


Serve with vegetables, and pita chips.


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