Mediterranean Spinach Artichoke Dip is baked to creamy, cheesy perfection and served with toasted pita bread. Bursting with flavor from spinach, artichokes, olives, and feta cheese, this easy dip is a party favorite!
I think I’m dreaming of a vacation… perhaps off the Mediterranean. Is anyone with me? Greece? Italy? Croatia? I think I’ve been cooped up for too long. Winter can end anytime now. We just had a big snowstorm over the weekend, and then Monday, it was all sunshine.
In my mind, this Mediterranean Spinach Artichoke Dip says dreaming of warm days on the beach. But in reality, I’m in need of comfort food to get me through the rest of winter. It’s like a mix of the two, and so so delicious.
Think spinach artichoke dip taken up a couple notches! By that, I mean olives and feta cheese. Ahhh I love olives so much! Are you with me? Please say you’re with me. This Mediterranean twist on the traditional spinach artichoke dip has me in love. It has so much flavor and is baked to warm, cheesy deliciousness.
Once I remove the dip from the oven, I really like throwing my bread in there to toast it up a bit, because there is nothing better than toasted bread. With the exception of this toasted bread plus this dip. The combination is mouthwatering.
Mediterranean Spinach Artichoke Dip is perfect for a crowd. It easily serves about 10-12 people, and is always a hit! Not to mention, it’s easy to make. It’s a win-win. If your plan is to bring the dip to a party, there are two ways you can do so. You can bake the dip at home, cover it with tinfoil, and transfer it in a casserole carrier, or you can bake it when you get to the party. All depending on time and whether or not the host has an open oven for you to use.
Or, you know, the dip can just be your dinner. Sometimes, an easy makeshift dinner is all you need. Cheese, crackers, summer sausage, and dip. You’re all set. Maybe throw in a glass of wine or two? That was my Sunday night, and I’m okay with that.
Speak of the weekend, this past weekend I was on milking duty on the farm. My brother was back in Minnesota plowing snow for a friend, so that means we’re short a hand on the farm.
My dad and my brother, Derek, do all the farm work themselves, so when one of them steps away for a bit, someone (or two) has to fill in. Guess who that someone was. Me…and my mom. I prefer to help in the milking parlor by cleaning the cow’s teats and putting the milkers on, while my mom will feed the calves.
Milking is about a 3-hour process morning and night, and when it’s all hands on deck in the barn, putting together a big meal for dinner isn’t ideal.
So, hello, Mediterranean Spinach Artichoke Dip. We all deserve it.
Mediterranean Spinach Artichoke Dip
- 1 14-ounce jar artichoke hearts, drained and roughly chopped
- 5 ounces frozen chopped spinach, thawed and drained of excess liquid
- ½ cup pitted Kalamata olives,
- ½ cup pitted Castelvetrano olives, roughly chopped
- ¼ cup roasted red bell peppers, finely chopped (from a jar)
- 8 ounces cream cheese, softened
- ½ cup hummus
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 ½ cups shredded cheddar cheese, divided
- 1 cup shredded parmesan cheese
- ½ cup crumbled feta cheese
- 3 garlic cloves, minced
- Salt and pepper to taste
- Preheat oven to 350° F.
- In a large bowl, mix together all ingredients except for 1 cup cheddar cheese.
- Spoon mixture into an 8 or 10-inch cast-iron skillet or baking dish. Top with remaining 1 cup of cheddar cheese.
- Bake for 35 minutes until dip is bubbly around the edges and cheese is melted.
- Serve with toasted pita bread, French bread, and/or tortilla chips.
- Recipe adapted from Mediterranean Artichoke Dip by Ree Drummond on the Food Network website.
- If olives aren't your thing, you can certainly leave them out!
I made this for a holiday get together, and it was a big hit with my family! I had been interested in the original Ree Drummond recipe that inspired this take, but I wanted to make some changes. Then I found this version, and it had most of the changes I wanted to try. I followed this recipe almost exactly, but subbed nonfat plain Greek yogurt for the sour cream and Neufchâtel for the cream cheese, figured I’d save a few calories (ha!). Instead of cheddar I used the Monterey Jack cheese of Ree’s version. Rich, flavorful, and creamy…yum! Definitely will make this again.