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Greek Spinach Artichoke Dip

Greek Spinach Artichoke Dip

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


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


  • 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


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


  • 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.