Spanakopita Dip
Description
Serve this Greek inspired spinach dip at your next party or gathering. It has a great Spanakopita taste without all of the fuss.
Ingredients
3 T. butter
1 clove garlic, finely chopped
2- 6 oz. bags fresh baby spinach leaves
1/4 t. salt
8 oz. container sour cream
4 oz. cream cheese, softened
1/2 c. crumbled feta cheese (2 oz.)
1 T. chopped fresh dill weed
1 t. grated/zested lemon peel
1/3 c. pine nuts, toasted
2 T. chopped green onions, from about 2 medium
additional grated lemon peel, if desired
pita chips, if desired (homemade, if possible)
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a 4 to 5 quart Dutch oven, melt butter over medium heat; cook garlic in butter 1 minute. Add spinach; sprinkle with salt; cook 1 - 2 minutes or just until spinach is wilted. Drain spinach; squeeze dry.
In a a food processor, place spinach mixture, sour cream, cream cheese, feta cheese, dill and 1 t. lemon peel. Cover; process with on-and-off pulses until smooth, scraping bowl once.
Into serving bowl, spoon spinach mixture. Cover; refrigerate 2 hours to blend flavors.
Garnish with toasted pine nuts, green onions and additional lemon peel, if desired. Serve with pita chips.
10 servings.