Spinach-Artichoke Dip with Feta

in Appetizers

Before I moved to the big city of Los Angeles, I went to college in the small city of Winston Salem, NC. Although I’m glad to have moved on, I still pine for my favorite foodie spots. If you ever find yourself in Winston Salem, I have a few suggestions of places to visit.

First, you need to get a cup of coffee at Chelsee’s downtown. Order something with chocolate in it.

For lunch I recommend the fish and chips at Foothills Brewery. If you’re in a rush, don’t go. You’ll see a server approx. once per hour, but the fish and chips are worth it if you have an afternoon to kill.

Be sure to stop by 6th and Vine for a glass of wine. Tell them I say hi, and that I miss them. Ask if they’ll move to LA, pretty please?

Then, you need to mosey over to 4th Street Filling Station. Order the spinach-artichoke dip. Because it has feta in it. No one else in town makes it with feta, and therefore no one else in town has a better dip. This is logic, pure and simple.

I have to admit I was a little hesitant to post this. Partly because Adrianna already made her delicious recipe for a spinach artichoke dip a few months ago, and really, if it ain’t broke don’t fix it, right? Also, I feel sometimes like spinach artichoke dips are the one recipe for which there is no shortage of supply.

However, I ended up going with my gut on this since I’m on somewhat of a mission. See, I feel like I have a calling to spread the word on the wonders of feta. I know you’re probably scoffing at the screen right now thinking, “yeah Caroline, I KNOW what feta is, thank you very much.” But here’s the question you should really be asking yourself – sure I know what feta is but have I ever put it in my artichoke spinach dip? If the answer is “no” then I think a trip to the grocery store is in your near future.

Spinach-Artichoke Dip with Feta

Print this recipe!

8 oz frozen spinach, thawed and drained

1 14 oz can artichoke hearts, drained

6 oz cream cheese, softened

1/3 cup sour cream

1/3 cup mayonnaise

3/4 cup feta cheese

Pita chips (for serving)

Preheat the oven to 350 degrees F.

In a large bowl mix together the all ingredients, leaving out 1/4 cup of the feta cheese. Pour the mixture into a baking dish and sprinkle the remaining cheese over the top. Bake in the oven for 25-30 minutes, or until the dip is hot and bubbly and beginning to brown on top.

Serve hot with pita chips.

{ 25 comments… read them below or add one }

Jessica @ How Sweet March 23, 2011 at 4:48 am

This is so calling my name for lunch.


Valerie @life4mebyme March 23, 2011 at 4:49 am

Yummm! That looks so good!


Blog is the New Black March 23, 2011 at 4:57 am

Dig the addition of feta!


Callie March 23, 2011 at 5:11 am

I don’t think it will get very hot if you set your oven at 35 degrees :D


Caroline March 23, 2011 at 7:25 am

HA! thanks for pointing that out, got it fixed!


Julie @ Willow Bird Baking March 23, 2011 at 6:08 am

I love spinach and artichoke dip, and this looks delicious! Love the browning of the cheese on top — YUM.


sweet road March 23, 2011 at 6:25 am

So satisfying, I’m glad you used pita chips!


lindsey@lindselicious March 23, 2011 at 6:56 am

Ooh feta would be good with this! My mouth is watering to try!!


Erin March 23, 2011 at 7:19 am

Love the idea of incorporating feta into this dip.


Sense of Home March 23, 2011 at 7:26 am

I have made a dip like this before, with the spinach and artichokes, but it did not have feta, and I love feta. I’ve got some spinach in my freezer from last summer’s garden, just waiting for a dish like this.



EatLiveRun March 23, 2011 at 9:19 am

love, love, love anything with feta!


Joanne March 23, 2011 at 10:09 am

I interviewed at Wake Forest when I was applying for med school and though I didn’t end up going there, I had a lot of fun during that weekend. Now if only I had known about this feta dip then, I would have probably abandoned my interviews to go check it out. Now I’ll abandon class in order to do so. Sounds like a fair compromise.


Nicole March 23, 2011 at 10:13 am

I agree, feta makes everything better. My family once took a detour on a vacation road trip to Winston-Salem because my brother was obsessed with Wake Forest sports. We stopped by the university bookstore where my brother bought his weight in sporting goods. That was a long time ago now, but I wish we had this list!


Maris (In Good Taste) March 23, 2011 at 10:49 am

This looks fantastic! I love spinach + artichoke and especially feta cheese!


Averie (LoveVeggiesAndYoga) March 23, 2011 at 2:37 pm

I love spinach and artichoke dip like there’s no tomorrow. Oh this looks wonderful!


laura @ alittlebarefoot March 23, 2011 at 3:36 pm

this is the best idea ever. thank you for opening up a whole new world of deliciousness.


Katrina March 24, 2011 at 6:51 am

This dip looks mighty tasty! Yum!


Jourdan March 25, 2011 at 9:46 am

I am obsessed with feta! Thank you for posting against your initial hesitation…well worth it!!!


Michelle March 25, 2011 at 11:25 am

Spinach artichoke dip is by far my very favorite. I always us Parm, but I love feta too. Don’t know why I haven’t tried it before!


The Newlywed Chefs March 25, 2011 at 7:23 pm

mmmm….yes please!!


naomi (onefitfoodie) March 26, 2011 at 2:48 pm

seriously, how could that NOT taste amazing!


Carrie March 27, 2011 at 6:08 am

Feta is a wonderful thing. I almost never make scrambled eggs anymore without adding a little feta to them.


Nadette@Eat, Read, Rant! March 27, 2011 at 12:38 pm



Jenn @ LL4L March 28, 2011 at 11:04 am

Yum! I love spinach and artichoke dip and I love feta! How genius to combine the two…I will definitely be trying this recipe soon! I also always keep a package of Trader Joe’s frozen spinach artichoke dip in my freezer just in case I need something for entertaining in a pinch. It is delicious, only takes a few minutes to heat up, and it only costs a few dollars!


Dana March 28, 2011 at 8:13 pm

That sounds like a tasty twist on an already tasty dip! Novel idea!


Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: