Friday, May 20, 2011

Spinach & Artichoke Dip with Feta


Spinach and artichoke dip– best classic appetizer ever. It's warm, cheesy, tangy, salty goodness slathered on chips.

I've made spinach and artichoke dip before and it was decent, but this recipe took things to a whole different level. This twist on the classic includes several ingredients not traditionally found in spinach and artichoke dip: lemon juice & zest, pine nuts and feta. These ingredients really enhance the depth of flavor in the dish– making it extra tangy and extra salty, in a very delicious way.


Another great thing about this recipe is how easy it is to make. All you have to do is throw the ingredients together and let the mixture sit in the fridge until about 30 minutes before you want to serve it. Total hands-on time is less than 10 minutes. Major plus.

Refrigerate any leftover dip and heat it up the next day in the oven, it still tastes great.


Bon appetit!

Spinach & Artichoke Dip with Feta
Serves 8-10
6-oz. can of artichoke hearts in water, drained, patted dry and coarsely chopped
10-oz. package chopped frozen spinach, defrosted, wrung dry using a clean kitchen towel
3/4 cup mayo
3/4 cup sour cream
3/4 cup freshly grated Parmigiano-Reggiano
1/2 cup pine nuts, toasted
1 tbsp fresh lemon juice
Zest of one lemon
1 garlic clove, peeled & crushed
1 tsp freshly ground black pepper
1/2 tsp coarse sea salt
1/2 cup crumbled feta
Pita chips or crackers, for serving

Cheese is what makes this dish great, so spring for some good feta and Parmigiano

Position a rack in the center of the oven and preheat to 425° F.

In a large mixing bowl, stir together spinach, artichokes, mayo, sour cream, pine nuts, lemon juice and zest, salt, pepper and 1/2 cup of the Parmigiano-Reggiano.


Rub the inside of a small baking dish with the crushed garlic. Discard the used clove. Pour the mixture into the baking dish. Level off the top using a spatula. Sprinkle with the remaining 1/4 cup of parmigiano and the feta.

Bake until the top browns and the dip heats all the way through, 20 to 30 minutes. Remove from the oven and cool slightly before serving with pita or crackers of your choice.

This dip is perfect served on pita chips or small buttery crackers

Source: Oui, Chef via food52

2 comments:

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  2. I made this last night for my work holiday potluck. Last year I won the "Best Appetizer" award with your bacon wrapped dates and roasted red pepper sauce. Hoping for a repeat this year!!

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