Easy Spinach Artichoke Dip – No Bake

4.72 from 14 votes

An easy, cold spinach artichoke dip, made in no time and perfect for vegetable sticks, crackers or as a bread spread.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer

Cuisine: American

Diet: Diabetic

Servings:

Calories: 107kcal

Author: Adina

9 oz fresh spinach 250 g, weighed after removing the stems (See note)
5.5 oz canned or jarred artichokes 150 g, I prefer jarred artichokes in olive oil
1 garlic clove
⅓ cup cream cheese 3.5 oz/ 100 g
½ cup creamy feta cheese 2 oz/ 50 g
2 tablespoons Greek yogurt
½ tablespoon lemon juice more to taste
fine sea salt and black pepper

Saute spinach: Remove the stems from the spinach. Weigh about 250 g/ 8.8 oz of the fresh spinach and chop it roughly if the leaves are large. Place them into a pot, add a splash of water and let the spinach wilt on medium heat for about 4 minutes, stirring a few times in between.
If using frozen spinach, you will need about 140 g/ 5 oz of it. Place into a saucepan and let thaw on medium-low heat, covered, and occasionally stirring for about 5 minutes or until fully thawed.
Squeeze: In both cases, place the spinach in a colander and let cool. Once cool enough to handle, take handfuls of spinach and squeeze them well in your hand in order to remove as much moisture as possible. Chop the squeezed spinach finely and give it to a bowl.
Artichokes: If using canned artichokes, drain, rinse well and drain again. Pat dry with kitchen paper. If using jarred artichokes in oil, drain them on kitchen paper and pat well to remove the excess oil. Chop finely and add to the spinach bowl.
Add the grated garlic, cream cheese, crumbled feta, yogurt, and lemon juice. Add some salt and pepper. Stir well and adjust the taste with more lemon juice (if necessary), salt, and pepper.

You can use frozen spinach instead. 250 g/ 8.8 oz fresh spinach when cooked down are more or less the equivalent of 140 g/ 5 oz frozen spinach.