Spinach, Artichoke and Feta Spread

The Spinach, Artichoke and Feta Spread is a bit on the “girly” side, although the guys will like it, too.

The Super Bowl is this weekend, and it’s usually a night for “guy food.” You know what I mean – hearty dishes like chicken wings or chili. But there are always plenty of women at my annual Super Bowl party, and this week’s Spinach, Artichoke and Feta Spread is a bit on the “girly” side, although the guys will like it, too.


This recipe comes together in a snap with the help of an envelope of ranch salad dressing mix. No other seasonings or spices are needed. You can substitute a packet of Italian dressing mix for the ranch if you already have it in the pantry.

You can simply serve the spread in a pretty serving piece, but I like to mold it in a bowl that’s lined with plastic wrap. To serve, just invert the spread onto a platter and remove the plastic. Serve with buttery crackers or pita chips.

The spread is best made a day or two ahead, which is a great way to reduce time in the kitchen on game day.

The spread also can be prepared, spread in a baking dish and baked until hot and bubbly, about 25 minutes at 350 degrees. When serving the recipe as a hot dip, I like to serve it with Fritos or tortilla chips for dipping.



1 10-ounce package frozen chopped spinach, thawed and squeezed dry

4 ounces crumbled feta cheese

1 8-ounce block reduced-fat cream cheese

½ cup reduced-fat mayonnaise or sour cream

1 14-ounce can quartered artichoke hearts, chopped

1 1-ounce envelope dry, ranch salad dressing mix

Crackers, for serving

Stir the spinach, feta and cream cheese, sour cream, artichokes and dressing mix in a large bowl until well blended.

Form into a ball or log and then wrap in plastic wrap. Refrigerate for several hours or overnight.

Serve with crackers.


Watch Karin prepare the recipe at noon Tuesdays on WJBF-TV (Channel 6) and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental dish. Food writer Karin Calloway will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle. Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.