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Artichoke tahini dip with pita crackers on the side
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5 from 16 votes

Artichoke Tahini Dip

Loaded with flavor, this spinach and artichoke tahini dip is a crowd pleasing appetizer. Baked in the oven; best served with pita or crackers!
Course Appetizer
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 195kcal
Author Yumna Jawad

Ingredients

  • 1 tablespoon olive oil
  • ½ yellow onion chopped
  • 2 garlic cloves minced
  • 4-5 ounces fresh baby spinach
  • Salt and pepper
  • 1 14 ounce can quartered artichoke hearts drained and coarsely chopped
  • ¾ cup Greek yogurt
  • ½ cup Cortas tahini
  • 1 ¼ cup shredded mozzarella cheese divided
  • cup crumbled feta
  • Pita chips for serving

Instructions

  • Preheat the oven to 350°F and set an oven rack in the upper third of the oven.
  • Heat oil in a medium skillet over medium heat. Add onions and garlic, and cook until softened, 4 minutes. Season with salt and pepper. Add spinach and cook until wilted, 2 minutes.
  • Transfer the cooked spinach mixture to an 8x3 oven-safe baking dish. Add the artichokes, Greek yogurt, tahini and 1 cup mozzarella cheese,and stir to combine. Sprinkle the top with feta and remaining ¼ cup mozzarella cheese. Wipe any messy edges with a paper towel.
  • Bake for 20-22 minutes, or until heated through and the cheese on top is melted. Switch oven to a high broil and place dip on top rack. Broil until cheese is golden brown and bubbling, 2 minutes. Serve warm with pita chips.

Nutrition

Calories: 195kcal | Carbohydrates: 8g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 389mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1451IU | Vitamin C: 5mg | Calcium: 228mg | Iron: 1mg