Culinistas's Kitchen,  Recipes & Cooking

Spinach & Artichoke Dip with Crudités & Sourdough

by The Culinistas

We’re snowed in and living the cozy life these days, dreaming of dishes that can be eaten by the fireplace, with a big ol’ glass of wine in hand — like our Spinach & Artichoke Dip with Crudités & Sourdough. It’s hot and bubbly and packed with spinach and spices.  

The best part is that this dip pulls double duty: It’s the perfect starter for your Super Bowl festivities, no matter which team you’re rooting for. Later, leftovers work well as a broken sauce for an easy weekday pasta salad.

Spinach & Artichoke Dip with Crudités & Sourdough

Prep Time 10 mins 

Cook Time 30 mins  

Serves 10 to 12

2 lb spinach

3 cups marinated artichoke hearts, quartered

2½ cups whole milk Greek yogurt

3 cups feta, crumbled, plus 9 thin slices for topping

1½ cups parsley, roughly chopped

¼ cup olive oil, plus more for greasing

2 TB za’atar, plus more for garnish

1 TB onion powder

2 tsp cayenne

Salt & freshly ground pepper, to taste

Grilled bread, for serving

Crudités, for serving

1. Preheat oven to 400ºF.

2. In a large pot of boiling, salted water, blanch the spinach, 2 mins, working in batches. Shock the spinach in an ice bath until cooled; strain & ring out excess moisture with a towel. Roughly chop the spinach.

3. In a large bowl, mix together artichoke hearts, yogurt, crumbled feta, parsley, oil, za’atar, onion powder & cayenne. Season the mixture with salt & pepper; transfer to a greased 8×8 baking dish. Shingle the thinly sliced feta on top & garnish with za’atar.

4. Bake until bubbly, 25-30 mins; let cool, 5 mins. Serve hot with grilled bread & crudités on the side.

Za’atar, Onion Powder & Cayenne are a holy trinity of spice that we sell in our set. Check out our eComm shop to purchase our favorite brand.