Spinach, Feta and Artichoke Dip

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  • 3/4 cup Best Foods Mayonnaise
  • 6 ounces Artichoke hearts in water, drained, thinly sliced and patted dry
  • 10 ounces Frozen Spinach, thawed, chopped and wrung dry in a clean kitchen towel
  • 3/4 cup Parmesan, fresh, finely grated
  • 3/4 cup Sour Cream
  • 1/2 cup Pine Nuts, Lightly Toasted
  • 1/2 cup Crumbled Feta Cheese
  • 1 Zest of Lemon
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1 Garlic Clove, peeled and crushed
  • 1 tsp Black Pepper, freshly ground
  • 1/2 tsp Kosher Salt


    • Place your oven rack in the centre position and pre-heat the oven to 425.
    • In a mixing bowl, stir together the artichoke hearts, spinach, mayonnaise, sour cream, lemon zest and juice, the pine nuts, black pepper, salt, and 1/2 cup of the parmigiano cheese.
    • Rub the inside of a small baking dish with the crushed garlic, then discard the clove. Pour the mixture into the dish and spread top an even thickness, sprinkle the top with the remained 1/4 cup of parmigiano and the crumbled feta.
    • Bake until the top browns and the dip heats through, about 20-30 minutes. Remove from the oven and let cool slightly before serving with pita chips, or the crackers of your choice.

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