No-Bake Spinach Artichoke Dip
User Reviews
4.7
42 reviews
Excellent
No-Bake Spinach Artichoke Dip
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Make this easy no-bake spinach artichoke dip for your next party! Serve it with crackers, vegetable sticks, or as a spread.
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Ingredients
- 9 oz fresh spinach 250 g, weighed after removing the stems, Note 1
- 5.5 oz canned or jarred artichokes, 150 g, Note 2
- 1 garlic clove
- ⅓ cup cream cheese 3.5 oz/ 100 g
- ½ cup creamy feta cheese 2 oz/ 50 g
- 2 tablespoons Greek yogurt
- ½ tablespoon lemon juice more to taste
- Fine sea salt and black pepper
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Instructions
- Saute spinach: Remove the stems from the spinach. Weigh about 9 oz/ 250 g of the fresh spinach and chop it roughly if the leaves are large. Place them into a pot, add a splash of water and let the spinach wilt on medium heat for about 4 minutes, stirring a few times in between.9 oz fresh spinach/ 250 g
- If using frozen spinach, you will need about 5 oz/ 140 g of it. Place into a saucepan and let thaw on medium-low heat, covered, and occasionally stirring for about 5 minutes or until fully thawed.
- Squeeze: In both cases, place the spinach in a colander and let it cool. Once cool enough to handle, take handfuls of spinach and squeeze them well in your hand to remove as much moisture as possible. Chop the squeezed spinach finely.
- Artichokes: If using canned artichokes, drain, rinse well, and drain again. Pat dry with paper towels. If using jarred artichokes in oil, drain them on paper towels and pat them well to remove the excess oil. Chop them finely and place them into a mixing bowl.5.5 oz canned / 150 g
- Add the grated garlic, cream cheese, crumbled feta, yogurt, lemon juice, salt, and pepper. Stir well, then add the spinach and stir again to combine. Adjust the taste with more lemon juice (if necessary), salt, and pepper.1 garlic clove + ⅓ cup cream cheese/ 150 g + ½ cup creamy feta cheese/ 50 g + 2 tablespoons Greek yogurt + ½ tablespoon lemon juice + fine sea salt and black pepper
Notes
- Artichokes: I prefer jarred artichokes in olive oil; I find canned artichokes a bit too acidic. But they will also work in this recipe.
- Spinach: You can use frozen spinach instead. 9 oz/ 250 g fresh spinach, when cooked down, is roughly the equivalent of 5 oz/ 140 g of frozen spinach.
- Artichokes: I prefer jarred artichokes in olive oil; I find canned artichokes a bit too acidic. But they will also work in this recipe.
Nutrition Information
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Serving
1/6 of the dip
Calories
107kcal
(5%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Cholesterol
24mg
(8%)
Sodium
351mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1/6 of the dip | |
| Calories | 107kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 24mg | 8% |
| Sodium | 351mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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