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)

Steps

1. 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.
2. 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.
3. Into serving bowl, spoon spinach mixture. Cover; refrigerate 2 hours to blend flavors.