Spinach and Artichoke Whipped Feta Dip

Classic spinach and artichoke dip has been updated with the addition of whipped feta! It’s creamy, cheesy and full of flavor. It uses fresh baby spinach and has no mayonnaise. This dip is always a crowd favorite and is easy to make; it’s a perfect party and football game appetizer. Serve it with tortilla chips, crackers, veggies, pretzel crisps or bagel chips.

Spinach and artichoke dip has always been a family favorite. I recently decided to try updating our recipe to not include any mayo, since my cousin hates mayo and I wanted her to be able to eat this. Since whipped feta is one of my favorite things, I decided to try subbing the mayo out with that. And of course it’s amazing! I also wanted to use fresh baby spinach instead of frozen spinach like we always had. I cooked it down with some garlic and I think the taste and texture is perfect in this creamy dip!

Ingredients for Spinach and Artichoke Whipped Feta Dip:

• feta cheese
• cream cheese
• olive oil
• fresh baby spinach
• garlic
• sour cream
• artichokes
• parmesan cheese
• mozzarella cheese
• salt
• black pepper
• cayenne pepper

Spinach and Artichoke Whipped Feta Dip

Warm and creamy, this spinach and artichoke dip with whipped feta is the best appetizer.

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Ingredients Method

Ingredients

  

• 4 ounces feta
• 8 ounces cream cheese, divided and softened
• 2 tablespoons olive oil
• 10 ounces fresh baby spinach
• 3 cloves garlic, minced
• 1/4 cup sour cream
• 14 ounce jar artichokes, drained & chopped (can be marinated)
• 3/4 cup parmesan cheese shredded
• 1/2 cup mozzarella cheese shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, more or less, depending on your liking for spiciness

Method

 

1. Break 4 ounces feta into pieces (if using a block) and place in food processor with 1 tablespoon of olive oil, 2 ounces of the softened cream cheese and a pinch of salt & pepper.
2. Blend until smooth and creamy, about 3-5 minutes, scraping the sides of the bowl as needed. (This comes out to a very full 1/2 cup of whipped feta).
3. Preheat oven to 350ºF.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 10 ounces fresh baby spinach and cook until spinach is wilted. (You may need to do this in 2 batches, depending on how big your pan is; the spinach will cook down quite a bit). Remove from heat, and set aside.
5. In a mixing bowl, combine the whipped feta, remaining 6 ounces of softened cream cheese, and 1/4 cup sour cream, and stir until smooth and creamy.
6. Stir in the 14 ounces of chopped artichokes, 3/4 cup parmesan cheese, 1/2 cup mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper and cooked spinach and mix thoroughly.
7. Spread mixture into baking dish.
8. Bake for 20 minutes or until bubbly.
9. Serve with tortilla chips, cracker or baguette slices.

Be sure to follow my Appetizers Pinterest Board for more inspiration!