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Picture of Spinach, Feta, and Artichoke Dip
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2887 kcal 144 %
  • Fat 274 g 421 %
  • Saturated 67 g 337 %
  • Carbs 55 g 18 %
  • Fiber 17 g 68 %
  • Protein 77 g 155 %
  • Cholesterol 312 mg 104 %
  • Sodium 3988 mg 166 %
  • Calcium 2190 mg 219 %
  • Magnesium 486 mg 116 %
  • Potassium 2524 mg 54 %
  • Iron 20 mg 110 %
  • Zinc 12 mg 107 %
  • Phosphorus 1708 mg 244 %
  • Vitamin A 1921 µg 213 %
  • Vitamin C 133 mg 148 %
  • Thiamin (B1) 1 mg 59 %
  • Riboflavin (B2) 2 mg 155 %
  • Niacin (B3) 6 mg 40 %
  • Vitamin B6 1 mg 94 %
  • Folate equivalent (total) 628 µg 157 %
  • Vitamin B12 3 µg 124 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 13 mg 88 %
  • Vitamin K 1415 µg 1179 %

* 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.

Spinach, Feta, and Artichoke Dip

Ingredients

  • 1 6 ounce can of artichoke hearts in water, drained, thinly sliced and patted dry
  • 1 10 ounce package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel
  • 3/4 cup finely grated fresh Parmesan
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/2 cup lightly toasted pine nuts
  • 1/2 cup crumbled feta cheese
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, peeled and crushed
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt

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