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Warm and cheesy, this baked feta dip is a delicious spin on a classic spinach artichoke dip! It’s made without mayo, cream cheese, or sour cream; instead using tangy Greek yogurt and feta cheese for a healthier, more Mediterranean-inspired flavour.

Spinach artichoke feta dip in a baking dish.

Friends – when I tell you HOW fast my husband and I gobbled down this baked feta spinach dip when I tested the recipe haha!! It’s one of those yummy appetizers that is hard to stop eating.

This recipe is a twist on traditional spinach artichoke dips, which are typically made with a combination of mayo, cream cheese, and sour cream. Baked feta is less creamy and you don’t get those big, melty cheese pulls here, but I promise it is equally as delicious! Just something a little different and with a focus on more nutritious ingredients 🙂

Did I mention that it’s super easy to make, too? You can also prepare the entire dip in advance (great for parties). Just bake it in the oven right before serving as it’s meant to be eaten hot or warm.

If you love feta dips as much as I do, you may also want to check out my viral whipped feta with balsamic roasted strawberries, my pumpkin whipped feta (the fall version), or this baked feta with tomatoes + peppers!

Recipe ingredients in small bowls.

About the ingredients

  1. Feta cheese: I recommend using a high-quality block of sheep’s feta, stored in brine, for the best taste! Avoid pre-crumbled feta that is made with an anti-caking agent.
  2. Frozen spinach: I recommend using frozen spinach over fresh spinach for this recipe. It’s quick to thaw and already cooked and chopped for you! You can find frozen spinach in the frozen produce section at your local grocery store.
  3. Canned artichoke hearts: For this recipe, I recommend using canned artichoke hearts stored in water, rather than oil. Try to look for one that has not already been marinated in different spices and seasonings.
  4. Plain Greek yogurt: I use Greek yogurt in place of mayo, cream cheese, and sour cream like you may find in more traditional spinach artichoke dips. It helps to add some creaminess and extra protein.
  5. Garlic: I find that freshly minced garlic cloves gives this dip a bit more of a kick; however, you may use garlic powder if you are in a pinch.
  6. Onion powder: Unlike garlic, I prefer to use onion powder over fresh onion for a more subtle flavour.
  7. Parmesan: I recommend using freshly grated parmigiano-reggiano for the best flavour. It gets added to the top of the dip to create a browned, cheesy layer.
  8. Olive oil: A small amount of olive oil is drizzled over the top of the dip before baking in the oven, for a little extra flavour.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

What to serve with this recipe

This baked feta dip pairs wonderfully with:

  • pita chips! I recently discovered this AMAZING pita chip brand called Cedar Valley at both Whole Foods and Costco (in Canada). The ingredients are super simple and they taste sooo good.
  • crackers – I personally love these almond flour crackers from Simple Mills.
  • crusty bread, like toasted baguette or sourdough slices.

Visual guide: how to make spinach artichoke feta dip

Removing water from thawed spinach in a sieve.

STEP 1: Start by thawing your frozen spinach in the microwave, then squeezing out the excess liquid. I like doing this in a sieve – pushing down with the back of a spoon.

Chopped canned artichoke hearts on cutting board.

STEP 2: Then, drain the canned artichoke hearts and chop them up into smaller pieces.

Smashing feta with a fork in a mixing bowl.

STEP 3: In a large mixing bowl, add your feta cheese. Using a fork or a potato masher, start to break the cheese up into much smaller pieces/crumbles.

Mixing spinach artichoke feta dip in a large bowl.

STEP 4: Then, add the drained spinach, chopped artichoke hearts, greek yogurt, minced garlic, and onion powder to the feta. Stir to combine everything really well!

Adding spinach artichoke feta mixture to a baking dish.

STEP 5: Add the spinach-artichoke-feta mixture to a small baking dish, pressing it down with a spoon.

Feta dip topped with parmesan cheese before baking in oven.

STEP 6: Top everything with parmesan and a drizzle of olive oil before baking it in the oven for about 20 minutes. That’s it!

Tips for making this recipe

  1. I recommend using thawed, FROZEN spinach rather than fresh here. Why? It’s already been cooked and chopped for you!
  2. You can quickly thaw frozen spinach by placing it in a microwave-save bowl with a tablespoon or two of water. Heat in the microwave for about 2 minutes and it’s ready to use.
  3. To squeeze excess liquid out of the thawed spinach, I prefer to use a sieve rather than a paper towel. Place the thawed spinach in the sieve and use the back of a spoon to press the liquid out.
  4. I recommend using a small baking dish for this feta dip. The one I used is 9 by 6 inches in size.
  5. You can prepare this entire recipe in advance. Simply store it in the fridge and bake it before serving – it’s meant to be eaten straight out of the oven.

Nutrition benefits of this recipe

Can a dip this yummy be nutritious too? You bet!

  • Spinach is high in antioxidants and is a source of vitamin A, vitamin C, vitamin K, folate, and calcium.
  • Artichokes are rich in dietary fiber and antioxidants. They’re also a source of vitamin C, vitamin K, folate, magnesium, and potassium.
  • Feta cheese is high in protein and is a good source of vitamin B12, vitamin B6, and calcium.
Dipping a pita chip into spinach artichoke feta dip.

More healthy dip recipes

Did you give this Baked Spinach Artichoke Feta Dip a try? Let me know by leaving a comment and recipe rating below!

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Get the Recipe: Warm Spinach Artichoke Baked Feta Dip

Warm and cheesy, this baked feta dip is a delicious spin on a classic spinach artichoke dip! It's made without mayo, cream cheese, or sour cream, instead using tangy Greek yogurt and feta cheese for a healthier, more Mediterranean-inspired flavour.
Spinach artichoke feta dip in a baking dish.
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Ingredients

  • 2 cups frozen spinach, thawed + drained (measure from frozen)
  • 1 can artichoke hearts, rinsed + drained (13.4 ounces or 398ml can; stored in water not oil)
  • 2 large cloves garlic, minced
  • 7 ounce block of feta cheese, drained (200 grams)
  • 1/4 cup plain greek yogurt
  • 1/2 tsp onion powder
  • 1/4 cup grated parmesan (recommend parmigiano-reggiano)
  • 1 Tbsp olive oil (to drizzle)
  • Salt + pepper, to taste

Instructions

  • Preheat oven to 375F.
  • PREP: Thaw spinach by placing it in a microwave-save bowl with a tablespoon or two of water. Heat in the microwave for about 2 minutes. Transfer thawed spinach to a sieve. Using the back of a spoon, press down onto spinach to squeeze out the excess liquid.
    Rinse and drain artichoke hearts (to remove excess salt). Chop artichoke hearts into small pieces. Mince garlic. Set ingredients aside.
  • Add drained feta to a large mixing bowl. Using a fork or a potato masher, start to break the cheese up into much smaller pieces/crumbles.
  • Then, add the drained spinach, chopped artichoke hearts, greek yogurt, minced garlic, and onion powder to the bowl. Season with salt and pepper. Stir to combine everything really well, continuing to press down on the feta to soften it.
  • Transfer the mixture to a small (approx. 9×6 inch) baking dish. Press everything down with a spoon.
  • Then, sprinkle parmesan cheese over top in an even layer. Drizzle with olive oil.
  • Place baking dish in the oven for 20 minutes, or until the cheese is lightly browned.
  • Remove from oven and serve immediately! I recommend pairing it with pita chips, crackers, or crusty toasted baguette slices for dipping.

Notes

*LEFTOVERS: This dip is meant to be enjoyed immediately. If you have leftovers, I recommend adding them to something like salads, pastas, or grain bowls the next day (to repurpose!)
*MAKE AHEAD: You can prepare this entire dip in advance. Simply store it in the fridge before transferring it to a baking dish. Bake it in the oven right before serving, so that it’s nice and warm.
*INGREDIENT TIPS:
  • Use a high-quality block of sheep’s feta, stored in brine, for the best taste! Avoid pre-crumbled feta that is made with an anti-caking agent.
  • Use canned artichoke hearts stored in water, rather than oil. Try to look for one that has not already been marinated in different spices and seasonings.

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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