Karin Calloway

Food columnist for The Augusta Chronicle.

Spinach, Artichoke and Feta Spread

  • Follow Karin Calloway

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.

EMILY ROSE BENNETT/STAFF
The 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.

SPINACH, ARTICHOKE AND FETA SPREAD

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.

WHAT’S COOKING?

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.


Top headlines

Solar 'farm' for Fort Gordon?

ATLANTA -- Georgia military installations at Fort Stewart, Fort Gordon, Fort Benning and Kings Bay will one day be housing solar farms that can make them independent of the power grid in ...
Search Augusta jobs