Mediterranean Spinach Artichoke Dip
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!
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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