Mediterranean Flavors: Spinach and Artichoke Dip Recipe

Sam Soboliewski

Spinach and artichoke dip may have Mediterranean-inspired ingredients, but most of the recipes out there are American through-and-through. Frozen spinach? Thank you, Clarence Birdseye! Mayonnaise, cream cheese, and sour cream? You betcha.

It appeals to our love of the hot and gooey, and I'll be the first to say it's great stuff. But I wanted to go a little lighter this time around, and the thought of baking two or three types of dairy in this heat just didn't sound all that tantalizing.

This version brings an all-American dip to its imagined Mediterranean roots. It relies on fresh spinach and garlic, olive oil and Greek yogurt. It's plenty rich, but it also tastes distinctly of its titular ingredients. And there's a tart, briny kick to contrast all the creaminess. Best of all? A few chips' worth doesn't make you feel like a nap.

Fresh spinach slow-cooked in olive oil becomes feathery and ethereal in a way frozen could never dream to be. Let it go limp but not mushy, as it'll continue to wilt as you build the dip. As for the artichokes, I get them marinated in a jar. They're the most convenient for dip-making purposes, and I think their brine tastes pretty good.

The creamy base is flexible—mayo, sour cream, or crème fraîche would all work to varying degrees—but strained yogurt adds a pleasant tang and substantial body, especially considering you only need half a cup. As it joins with the artichoke brine, they make magic. The only difficulty in this recipe is not overworking it in the food processor. Pulse it just enough to bring the dip together; there should still be visible chunks of spinach and artichoke in the mix.

This won't replace the family reunion standard preparation, but its relative lightness makes it perfect for a last-minute appetizer. Plunge in some pita chips and it'll be gone before you know it.

Recipe Facts

Cook: 10 mins
Total: 10 mins

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  • 1/3 cup of olive oil
  • 10 ounces of spinach, large stems removed
  • 6 cloves of garlic, peeled and crushed
  • 1 6 1/2 ounce jar of marinated artichokes, drained
  • 1/2 cup of Greek yogurt
  • 1 teaspoon of lemon juice


  1. Heat olive oil on medium-low heat, then add spinach. Add a good pinch of salt and stir often until the spinach wilts down. Let it cook till it becomes glossy, limp, and feathery in texture.

  2. Add the garlic and cook another minute or two, just until the raw taste is cooked out. Then add the artichokes to heat them through, which allows their brine to easily mix with the olive oil.

  3. Transfer the mixture to a food processor and add the yogurt and lemon juice. Pulse six to nine times or until just combined. Add additional salt and lemon juice if need be, then serve immediately or at room temperature.