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Picture of Baked Feta Spinach-Artichoke Dip
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1843 kcal 92 %
  • Fat 146 g 224 %
  • Saturated 78 g 392 %
  • Carbs 97 g 32 %
  • Fiber 30 g 120 %
  • Protein 58 g 117 %
  • Cholesterol 473 mg 158 %
  • Sodium 2494 mg 104 %
  • Calcium 1812 mg 181 %
  • Magnesium 564 mg 134 %
  • Potassium 4105 mg 87 %
  • Iron 15 mg 84 %
  • Zinc 10 mg 91 %
  • Phosphorus 1486 mg 212 %
  • Vitamin A 2244 µg 249 %
  • Vitamin C 138 mg 154 %
  • Thiamin (B1) 1 mg 75 %
  • Riboflavin (B2) 3 mg 235 %
  • Niacin (B3) 8 mg 53 %
  • Vitamin B6 2 mg 168 %
  • Folate equivalent (total) 924 µg 231 %
  • Vitamin B12 4 µg 156 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 9 mg 61 %
  • Vitamin K 1441 µg 1201 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Baked Feta Spinach-Artichoke Dip

Ingredients

  • 10 ounces frozen cut spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, rinsed and chopped
  • 2 ½ cups sour cream
  • 1 cup crumbled feta cheese, divided
  • 1 medium shallot, minced
  • 2 cloves garlic, grated
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon ground pepper

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