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Lemon Spinach Artichoke Dip in blue cast iron dish with fresh dill, toasted baguette slices and gold serving spoon

Lemon Spinach Artichoke Dip

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  • Author: Aberdeen
  • Total Time: 30 minutes
  • Yield: 3-4 1x


Jazz up this classic appetizer with a little citrus twist. Lemon zest, fresh dill, and a sprinkling of feta cheese make this dip stand out from any other appetizer on the table!


Units Scale
  • 1 - 12 ounce jar marinated artichoke hearts, drained and roughly thawed
  • 1 cup frozen spinach, thawed, and liquid squeezed out
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh dill + extra for garnish
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 8 ounces cream cheese
  • 1 cup parmesan cheese, grated
  • 4 ounces feta cheese, crumbled
  • Sliced lemons, ground black pepper for garnish


  1. Preheat oven to 350°F. Grease an 8X8 baking dish or small, oven safe pan.
  2. In a large mixing bowl, stir together all ingredients except for 1/4 cup of the parmesan cheese, half of the feta cheese, and half of the paprika. Mix until thoroughly combined.
  3. Add the mixture to the prepared baking dish and smooth the top. Sprinkle with remaining feta cheese, parmesan cheese, and paprika.
  4. Bake for 20-25 minutes until warmed through and cheese is bubbling.
  5. Remove from oven and garnish with lemon slices, fresh dill, and ground black pepper for garnish. Serve immediately with toasted baguette slices or your favorite dipping crackers!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes