Skip to main content

Food & Home

Spinach and Artichoke Dip with Crudités and Sourdough

A veggie-forward version of the party dip. Seriously, two pounds of spinach, over a cup of parsley, and three cups of artichokes. You can make this ahead and wait until the last minute to pop it in the oven just before serving.

Serves 10 to 12

2 pounds spinach

3 cups marinated artichoke hearts, quartered

2½ cups whole-milk Greek yogurt

3 cups feta, crumbled, plus 9 thin slices for topping

1½ cups roughly chopped parsley

¼ cup olive oil, plus more for greasing

2 tablespoons za’atar, plus more for garnish

1 tablespoon onion powder

2 teaspoons cayenne

salt and freshly ground pepper, to taste

grilled bread, for serving

crudités, for serving

1. Preheat oven to 400°F.

2. In a large pot of boiling salted water, blanch the spinach, 2 minutes, working in batches. Shock the spinach in an ice bath until cooled, then strain and wring out excess moisture with a towel. Roughly chop the spinach.

3. In a large bowl, mix the spinach with the artichoke hearts, yogurt, crumbled feta, parsley, oil, za’atar, onion powder, and cayenne. Season the mixture with salt and pepper and transfer to a greased 8×8-inch baking dish. Shingle the thinly sliced feta on top and garnish with za’atar.

4. Bake until bubbly, 25 to 30 minutes; let cool, 5 minutes. Serve hot with grilled bread and crudités on the side.

You may also like