Super Bowl Spinach Artichoke Dip
by The Culinistas
An irresistible addition to your snack table, our Spinach Artichoke Dip is a favorite among football superfans (and those who are watching the commercials.) The secret ingredients? Plenty of good olive oil and Za’atar, a middle eastern spice blend: dried oregano, thyme, sumac, and sesame seeds mean it’s bright, nutty, and earthy all at the same time. It balances out the inherent richness of this classic dip and keeps you coming back for more. Best served on toasted sourdough bread or crudités for those keeping lean for the kickoff.
Spinach Artichoke Dip
Prep Time: 20 minutes
Cook Time: 35 minutes
Serves 10 to 12
2 lbs spinach
3 cups marinated artichoke hearts, quartered
3 cups feta, crumbled plus more for topping
2½ cups whole milk greek yogurt
1½ cups parsley, roughly chopped
¼ cup olive oil, plus more for greasing
¼ cup za’atar, plus more for garnish
1 TB onion powder
2 tsp cayenne
Grilled bread, for serving
Crudités, for serving
1. Preheat oven 400ºF.
2. Working in batches, blanch the spinach in a large pot of boiling salted water, 2 minutes. Shock the spinach in an ice bath until cooled, strain, and then ring out excess moisture with a towel. Roughly chop the spinach.
3. In a large bowl, mix spinach together all of the remaining ingredients except the feta for topping, bread, and crudités. Season the mixture with salt and pepper and then transfer into a greased 8×8 deep baking dish. Top with extra feta, either shingling thin slices or crumbling it on top of the dip, then garnish with za’atar.
4. Bake for 25 to 30 minutes and let cool for 5 minutes. Serve hot accompanied with grilled bread and crudités.
A special thanks to Sylvie Rosokoff for the beautiful photograph.