Greek Spinach Artichoke Dip

I freaking love dip. Any kind of dip. Buffalo chicken dip. French onion dip. Caramel dip. QUESO DIP. A dip-themed party is my kind of party. Today I bring to you a very delicious and healthy-ish dip— Greek Spinach Artichoke Dip! Now this dip is served cold, unlike regular spinach artichoke dip. I have nothing against warming it up but I prefer it chilled! This dip is perrrrfect for a picnic, a lake day, or chillin at home trying to figure out what to eat for lunch. You can just eat dip for lunch. It’s fine. Also this dip has so much spinach in it that you are BASICALLY eating a salad.

What makes the dip Greek? Kalamata olives, feta cheese, artichoke hearts, roasted red peppers, and oregano, all of which are commonly found in a standard Greek salad. There are no cucumbers in the dip but I like to eat it WITH cucumbers to get the full Greek flaves.

This Greek Spinach Artichoke Dip has a greek yogurt and mayo base. Omg even the yogurt is greek! I do a little more greek yogurt than mayo to keep it lighter. The garlic is minced and the rest of the ingredients are chopped up and then everything is mixed together. A note about the spinach—YOU GOTTA SQUEEZE YOUR SPINACH! I use a cheesecloth to squeeze the heck outta my spinach but you could also use a kitchen towel. Or a mesh strainer and a spatula—press the spinach down against the mesh with the spatula to get the liquid out. So much liquid will come out. And we don’t want that in our dip.

What vehicles should you use to get big scoopfuls of this delicious dip into your mouth hole? As I said before, I like cucumbers, plus carrots, bell peppers, broccoli, pita bread or pita chips, crackers (duh), or crostini.

Greek Spinach Artichoke Dip

★★★★★ 5 from 1 reviews

• Author: Megan B-L
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: ~4 cups
• Category: Appetizers

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Description

Greek Spinach Artichoke Dip is the perfect combo of Greek salad flavors & delicious spinach artichoke dip. Best served cold! 

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Ingredients

Scale 1x2x3x

• 16 ounces frozen spinach, thawed and squeezed of extra liquid
• 8 ounces canned artichoke hearts, drained & chopped (see Notes)
• ¼ cup roasted red pepper, chopped
• ¼ cup kalamata olives, chopped
• 2 teaspoons oregano
• 4 green onions, white part sliced thinly
• 1 clove garlic, minced
• 1 cup feta, crumbled
• ¾ cup mayo
• 1 ¼ cup plain greek yogurt
• salt & pepper, to taste
• zest from 1 lemon, optional
• fresh dill for garnish, optional

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Instructions

1. Mix all ingredients together… and ya done! 
2. Garnish with lemon zest & fresh dill if desired. 

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Notes

• The equipment section above contains affiliate links to products that could help you make this recipe! 
• Make sure to squeeze the heck out of that spinach! You don’t want the extra liquid to make your dip watery. 
• The canned artichoke hearts I bought came in a 15 oz can, but said “8 oz drained” on it.