No-Bake Spinach Artichoke Dip

4.74 from 15 votes

Make this easy no-bake spinach artichoke dip for your next party! Serve it with crackers, vegetable sticks, or as a spread.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer

Cuisine: American

Diet: Diabetic

Servings: servings

Calories: 107kcal

Author: Adina

Saute spinach: Remove the stems from the spinach. Weigh about 9 oz/ 250 g 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.
9 oz fresh spinach/ 250 g
If using frozen spinach, you will need about 5 oz/ 140 g 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 it cool. Once cool enough to handle, take handfuls of spinach and squeeze them well in your hand to remove as much moisture as possible. Chop the squeezed spinach finely.
Artichokes: If using canned artichokes, drain, rinse well, and drain again. Pat dry with paper towels. If using jarred artichokes in oil, drain them on paper towels and pat them well to remove the excess oil. Chop them finely and place them into a mixing bowl.
5.5 oz canned / 150 g
Add the grated garlic, cream cheese, crumbled feta, yogurt, lemon juice, salt, and pepper. Stir well, then add the spinach and stir again to combine. Adjust the taste with more lemon juice (if necessary), salt, and pepper.
1 garlic clove + ⅓ cup cream cheese/ 150 g + ½ cup creamy feta cheese/ 50 g + 2 tablespoons Greek yogurt + ½ tablespoon lemon juice + fine sea salt and black pepper

Spinach: You can use frozen spinach instead. 9 oz/ 250 g fresh spinach, when cooked down, is roughly the equivalent of 5 oz/ 140 g of frozen spinach.
Artichokes: I prefer jarred artichokes in olive oil; I find canned artichokes a bit too acidic. But they will also work in this recipe.